Monday, March 12, 2012
These cookies are soft, chewy, and in a word, delightful. But really though, oatmeal cookies with homemade marshmallow fluff? What could be better than that....
for the cookies:
3/4 c. soy butter softened 1 1/2 c. flour
3/4 c. packed brown sugar 1 tsp baking soda
1/2 c. granulated sugar 1 tsp ground cinnamon
2 eggs 1/2 tsp salt
1 tsp vanilla 3 c. quick cooking oats
for the fluff:
3 egg whites
1 1/2 c. light corn syrup
1/2 tsp salt
2 tbs vanilla
2 c. confectioner's sugar
Preheat oven to 350
Beat butter and sugars on medium speed until creamy either in bowl of electric mixer or with hand mixer. Add eggs and vanilla; beat well. Combine the flour, baking soda, cinnamon, and salt and mix well. Add to the butter mixture a bit at a time and mix well after each addition. Add the oats and mix well. Drop dough on ungreased cookie sheets and bake for 8-10 minutes or until set and browned around the edges.
While the cookies are in the oven, make the marshmallow filling. Combine the egg whites, corn syrup, and salt. Beat at high speed until thick, about 5-10 minutes. Add the sugar a bit at a time, and mix well after each addition. Add the vanilla and mix well. (This actually makes a lot of fluff, but it does freeze well. Just remember to stir with a spoon before you use it again.)
After the cookies have cooled, I find it a good idea to match up similarly sized cookies for the sandwiches. You don't want a loppy cookie, as the marshmallow is very sticky and it takes a little while for it to set. Put about a teaspoon of fluff on one cookie, and top it with another. Easy as that!