Chocolate Oatmeal Marshmallow Cookie Sandwiches

  • Chocolate Oatmeal Marshmallow Sandwich Cookies

    Any time you have an opportunity to sandwich two kick ass cookies together with Marshmallow Fluff as the glue, you know you’ve got a recipe for fun on your hands.  These cookies are a veritable party- and even if it’s just you in the house, have a party for one.  (Which might be better anyway, since it eliminates the whole “sharing” theme, which you usually have to do when it’s not just you sitting in front of a plate of 18 cookie sandwiches.)

    I get Bon Appetit magazine in the mail, which is a delectable event every month when it arrives.  They called these cookies “moon pies” in a recent edition… which was compelling enough in its own right for me to bake and see what the fuss was all about.  At first I wasn’t sure about the dried cherries, but The Husband gave it great thought and then approved them in the recipe.  So in that case, we’re good to go…

     

    Adapted from bonappetit’s recipe…

    1 1/4 cups all-purpose flour
    3/4 teaspoon baking powder
    3/4 teaspoon salt
    1/2 teaspoon baking soda
    2 1/4 cups old-fashioned oats
    1 cup dried tart cherries, chopped
    1 cup pecans, chopped
    3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip-size chunks
    3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
    1 1/2 cups dark brown sugar, packed
    1 egg
    1 teaspoon vanilla extract
    2 7-ounce jars marshmallow fluff

      1. Preheat oven to 350°, and line 3 baking sheets with parchment paper.
      2. In a medium bowl, whisk flour, baking powder, salt and baking soda together.
      3. In a large bowl, combine oats, cherries, pecans, and chocolate chunks.
      4. In a separate large bowl, beat butter and sugar together for about 2 minutes, scraping down sides of bowl once or twice throughout. Add egg and vanilla, and beat to blend for 30 seconds. Gradually add flour mixture, beating just to blend. Stir in oat mixture with a wooden spoon until just combined.
      5. Scoop 2 tablespoonfuls of dough onto prepared baking sheets (or use a giant cookie scoop). Gently press down on each dough ball so cookies are 1/2″ thick.
      6. Bake cookies for 19 – 20 minutes, until golden brown and edges have begun to set but centers are still soft. Do not overbake, like I did.  Allow cookies to cool on baking sheets.
      7. Spread 1 1/2 tablespoons of marshmallow fluff on bottoms of 18 cooled cookies. Sandwich with remaining cookies.

    Tips:

    • Want smaller cookies?  Scoop a smaller amount (like a tablespoon) and bake for about 10 – 12 minutes instead.
    • No block of chocolate?  It’s okay.  No one will turn you down if you use chocolate chips.  (Chunks are neat in an excessive way, of course.)
    • Nut options include walnuts, and maybe even chopped almonds- if you don’t have or love pecans.
    • Marshmallow Fluff… really?  I have de-snobbified myself.  I now use it for fun, which is what it’s for, and what life is about.  So crack open a jar and slather it on!
    • Freeze these!  How easy… make the cookies, sandwich them with Fluff, then store them for a rainy day when a sandwich cookie will make the sun come out.
    • No interest in sandwich cookies?  It’s fine, I suppose- although you must act like a child as often as you can- so don’t shun the sandwich approach.  Anyhoo, just make the cookies on their own.  They are yummy and buttery and oaty and memorable.  Fluff optional.

     

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    June 8th, 2013 | More Sweets Please | No Comments | Tags: , ,

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