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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A soft and chewy oatmeal cookie with a cinnamony filling. Sure to be a favorite in any lunch box! Store in an airtight container between layers of waxed or parchment paper in the refrigerator.

Recipe Summary

prep:
30 mins
cook:
7 mins
additional:
5 mins
total:
42 mins
Servings:
30
Yield:
30 cookie sandwiches
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Cookies:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • 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.

Cook's Note:

Cookies will look moist so be sure not to overbake!

Nutrition Facts

193 calories; protein 1.7g; carbohydrates 24.1g; fat 10.2g; cholesterol 28.7mg; sodium 155.8mg. Full Nutrition
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