Ingredients
30
30 servings
- •1 ½ cups all-purpose flour
- •1 teaspoon baking soda
- •½ teaspoon salt
- •¼ teaspoon ground cinnamon
- •1 cup butter
- •¾ cup dark brown sugar
- •½ cup white sugar
- •2 eggs
- •1 tablespoon molasses
- •1 teaspoon vanilla extract
- •1 ½ cups quick-cooking oats
- •2 teaspoons hot water
- •¼ teaspoon salt
- •1 (7 ounce) jar marshmallow cream
- •½ cup shortening
- •½ cup confectioners' sugar
- •¾ teaspoon vanilla extract
- •¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
- Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
- Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
- Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
- Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
- Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
- Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.
Nutritional Facts
Per 30 servings
- Calories: 193
- Carbohydrate: 24g
- Fat: 10g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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