Description

Soft, chewy oatmeal cookies sandwiched with a light, silky marshmallow filling. These nostalgic treats are easy to make, perfect for gifting, and use simple pantry staples.

Ingredients

Scale

2 cups (160g) old-fashioned rolled oats
1 cup (226g) unsalted butter, softened to room temperature
1 ½ cups (300g) dark brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ½ cups (312g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
10 oz (280g) marshmallows (mix of mini and standard)
2 tbsp heavy cream

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg.
Optional: Toast oats in a dry skillet over medium heat for 3-4 minutes until fragrant, then let cool.
In a large bowl, beat softened butter with brown sugar and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
Beat in eggs one at a time, mixing well after each addition. Scrape down bowl sides. Add vanilla extract and mix until combined.
Reduce mixer speed to low. Gradually add dry ingredients to wet ingredients. Mix until just combined. Fold in toasted oats.
Scoop dough into 2-tablespoon balls. Place on baking sheets 2 inches apart.
Bake for 12-14 minutes until edges are lightly golden but centers look soft. Rotate pans halfway through.
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool, combine marshmallows and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly until warm but not hot.
Pipe or spoon marshmallow filling onto the flat side of one cooled cookie. Top with another cookie to form a sandwich.
Store in an airtight container at room temperature.

Notes

Do not overbake the cookies; they should look slightly underdone in the center to remain chewy. Ensure cookies are completely cool before filling to prevent the marshmallow from melting into the dough. For best texture, use a kitchen scale to measure flour. These cookies improve in flavor after sitting for a day.

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie sandwich
Calories: 220
Sugar: 22
Sodium: 150
Fat: 9
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: oatmeal cream pies, marshmallow filling, chewy cookies, brown sugar cookies, homemade marshmallow, baking from scratch, dessert recipe