Ingredients
The following ingredients have 4 Servings
- 1 cup unsalted butter (227 grams, room temperature (2 sticks))
- ¾ cup brown sugar (160 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs (100 grams, room temperature)
- 2 tablespoons unsulphured molasses (43 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2½ cups quick-cooking oats (223 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter (113 grams, room temperature (1 stick))
- 1 cup powdered sugar (113 grams)
- 1 tablespoon heavy cream (14 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 cup marshmallow fluff (128 grams)
Instruction
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper and set aside.
- In a large mixing bowl, use a hand mixer to cream the butter and sugars together at medium speed until light and creamy, about 2 minutes.
- Add the eggs, molasses, and vanilla and mix well.
- In another bowl, whisk the oats, flour, baking soda, cinnamon, salt, and cloves together.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop 2-tablespoon-sized cookies onto the prepared baking sheets – place them 3 inches apart.
- Bake for 8-10 minutes, until lightly golden around the edges.
- Remove the baking sheet from the oven and tap it gently 3-4 times on the counter to flatten the cookies. Allow the cookies to cool for at least 5 minutes. Transfer to a cooling rack to cool completely.
- While the cookies cool, make the filling. Place all of the filling ingredients in a clean bowl and use a hand mixer to combine until smooth.
- Use a knife or icing spatula to spread about 2 tablespoons of filling on the bottom side of half of the cookies, then sandwich each with a second cookie. Serve and enjoy!