Oatmeal Marshmallow Cookie Sandwiches

Delicious homemade marshmallow buttercream frosting lathered between two freshly made oatmeal chocolate chip cookies. Please pass the milk!  

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I was experimenting in the kitchen today like I often do, especially during this never-ending Winter, and I came up with something I think you guys are really going to like.

Today I am sharing my Oatmeal Marshmallow Cookie Sandwiches. Okay, let me clear the air right away. I know a lot of people grew up eating Little Debbie Oatmeal Creme Pies. However, I did not! We just never had them in the house.

I know what they are of course, but I have never actually had one. I wasn’t out to copy anyone or anything, I just wanted a little something different. :)

I am very happy with how these turned out! Because, everything in these cookies tastes the way I want it to taste. Don’t you love it when that happens?

A homemade chocolate chip oatmeal cookie with homemade vanilla marshmallow buttercream frosting. What’s not to love? 

Make sure you make these on the smaller side like I explain in the recipe. Trust me on this, when made with real ingredients they are very filling, and very very good!

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Do you see the wonderful marshmallow buttercream frosting just neslted in between the two cookies? It’s just as good as it looks, I promise you!

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If you are one of those people that prefers more marshmallow than buttercream that’s fine, you can always add more marshmallow creme.

My boys loved the frosting just the way it was! I bet your kids will too. :)

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Be sure to use a smaller scoop when making these, or you can use a spoon, just go a bit smaller than you normally would. By the time you pair two of the oatmeal chocolate chip cookies with marshmallow buttercream, they become quite filling.

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Make these little Oatmeal Marshmallow Cookie Sandwiches and you will never go back to store bought again!

Oatmeal Marshmallow Cookie Sandwiches

Delicious homemade marshmallow buttercream frosting lathered between two freshly made oatmeal chocolate chip cookies. Please pass the milk!  

Ingredients:            OMCS_027                   

COOKIES                                              

1/2 cup butter

1/2 cup brown sugar

1/2 cup white sugar

2 eggs, room temperature

1/2 teaspoon vanilla

2 1/2 cups all-purpose flour

1 cup quick-cooking oats

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons vanilla instant pudding mix

1/2 cup semi sweet chocolate chips

1/2 cup miniature chocolate chips

MARSHMALLOW BUTTERCREAM FROSTING

1 cup butter, room temperature, very soft

1 (7 ounce) jar marshmallow creme

2 cups powdered sugar

1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or use a greased cookie sheet. Set aside.

2. Mix together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla. Continue mixing until incorporated. By hand, or on low, slowly add the instant pudding mix, flour, salt and baking soda. Mix until combined. Stir in chocolate chips.

3. Using a small cookie scoop or a spoon, scoop dough into balls. Place on an ungreased cookie sheet, or silicon lined cookie sheet, approximately 2 inches apart.

4. Bake cookies for 10-12 minutes, depending upon your oven. Bake until edges are firm and center is just barely set when lightly touched. Cool for 2 minutes on cookie sheets, then remove cookies with a spatula to a wire rack to cool completely.

5. Using a stand mixer, or with a hand held mixer, beat together the butter and marshmallow cream until smooth. Add the powdered sugar and keep mixing for a couple minutes on medium speed until well combined and smooth, add vanilla. *See note below.

6. Using the small scoop again, spread flat side of half of cookies with frosting, then sandwich the remaining cookies.

*After opening the marshmallow creme and removing the plastic, place the container in the microwave for about 7 seconds. It makes the marshmallow creme much easier to work with. :)

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