Oatmeal Cream Pies... and Homemade Marshmallow Fluff(no corn syrup). Ok, so this was one of those recipes I made for the youth group this year that needed the step-by-step photos. So I've included them... and therefore the long post:).
I made the cookies totally from scratch... even the marshmallow fluff:)! And since I was going to make my own marshmallow filling, I opted to skip the corn syrup and used honey instead. If you want to use corn syrup, feel free to do so. Or if you are in a real hurry, you can just buy the marshmallow fluff.
The nice part about this recipe is that you can skip the filling completely.... and you'll still have some wonderful cookies! The cookies are quite soft and yet chewy... and loaded with flavor. They're a treat!
I'll admit, they aren't the healthiest of cookies when you include the filling... they 're actually a bit sweet... but ... once in a while... they are worth it:). Interestingly, I ended up cutting the cookies in half... felt better about it:).
A fun little project that makes some delicious cookies. Hope you enjoy...
"What shall I render unto the Lord for all His benefits toward me?
I will offer to Thee the sacrifice of Thanksgiving,
And will call upon the name of the Lord."
Psalm 116: 12,17
Wishing all my readers a most blessed Thanksgiving!
You will need: adapted from Cooking Classy
Tip: I found it easier to freeze the cookies before filling. The cookies are quite soft and can break easily, so if they are frozen it makes it easy to spread the filling without having the cookies crack.
1 3/4 cups + 2 TBS all-purpose flour
1 cup quick oats, slightly ground in a food processor to about half their size
2 tsps cocoa powder
2 tsps cornstarch
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup butter, softened
1/2 cup coconut oil, not melted
1 cup + 1TBS granulated sugar
2 1/2 TBS molasses
2 large eggs
2 tsp vanilla extract
Marshmallow Fluff/Creme: adapted from CHOW
¾ cup granulated sugar
½ cup honey
¼ cup water
Pinch of salt
2 egg whites, at room temperature
¼ teaspoon cream of tartar
1-2 teaspoons vanilla extract, or use vanilla beans from 1/2 vanilla pod
Marshmallow Buttercream Filling: adapted from Cooking Classy
1/2 cup butter, at room temperature, maybe a little bit colder
1- 1 1/2 cup powdered sugar (I used only 1 cup)
1/2 vanilla bean pod, seeds only (or use extract to taste)
8 oz. marshmallow fluff/creme(homemade or bought)
DIRECTIONS:
Make Marshmallow Fluff/Creme
Note:You can also whip the eggs ahead to soft peaks and then make the syrup... this way you don't have 2 things going on at the same time.
1. Combine the sugar, honey, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.
While the sugar mixture is boiling:
2. Add egg whites and cream of tartar to a stand mixer fitted with a whisk attachment.
3. Whip on medium-high speed till soft peaks. Turn off mixer.
4. When the sugar mixture reaches 240 degrees F. remove from heat and turn the mixer speed to low .
5. With mixer running, slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form... and the mixture has cooled substantially. This should take about about 7- 9 minutes.
6. During the last minute or two of beating, add vanilla extract or beans, if using
7. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
Make and Bake Oatmeal Cookies
- Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper
2. Using a paddle attachment of an electric mixer, whip together butter, coconut oil, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
3. Mix in eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract.
5. Slowly add in dry ingredients and mix until well combined. Refrigerate dough while you clean up.
6. Using a 1 1/2 TBS ice cream scoop, form and shape dough into balls. You can slightly flatten balls a bit.
7. Bake in preheated oven 10 - 12 minutes ... I baked mine for exactly 10 minutes, you don't want to overbake cookies, as they should still be a bit soft.
8. Allow cookies to cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool completely. Cookies are quite fragile so be careful when spreading filling. You might want to refrigerate or even freeze them for a bit so that they don't break on you.
9. Spread marshmallow buttercream filling along bottom side of one cookie and place another cookie to make a sandwich.
10. Store cookies in an airtight container at room temperature.
Note: I stored my unfilled cookies in the freezer... and then defrosted them slightly before filling them
Make Marshmallow Buttercream Filling: You know, if you want, you can totally skip the butter and additional sugar and simply use the marshmallow fluff alone... it will be a bit softer but it works:)
1. Using the paddle attachment of an electric mixer, whip butter on medium-high speed, until pale and fluffy, about 3 - 4 minutes.
2. Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for an extra minute.
3. Mix in marshmallow fluff and thoroughly combine.
