Tuesday, February 15, 2011

Fluffy Oatmeal Sandwich Cookies {Valentine's Day}

Sorry for the shiny food pictures. I HATE shiny food pictures. NO BODY wants to eat food that's photographed with a glare, not to mention wrapped in saran wrap. BUT, I was desperate. It was 6 a.m. and I had a nine month old supervisor carefully overseeing my efforts from her orange Bumbo seat. My photography time was limited! The project had to be complete, wrapped and ready for its recipient before he got up for the morning.

So, just imagine that the chocolate is smooth and the marshmallow cream is soft and puffy and that the oatmeal cookies (minus the raisins) are browned to perfection.

The recipe is a Paula Deen recipe so yes, the list of ingredients begins with TWO sticks of butter. A decadent valentines day desert for my valentine. Making them heart shaped was my idea. Turned out rather well. Worth all the effort (I think).

What's inside? Melted chocolate morsels, fluffy marshmallow cream and roasted pecans. 
Here is my version of the recipie. You can find it on the Paula Deen website as well:


1 cup butter, about 2 sticks, at room temperature
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups quick-cooking oats
Semi sweet Chocolate morsels melted
Marshmallow creme, as needed (recommended: Fluff)
Chopped roasted pecans (optional)

Preheat the oven to 350 degrees F. Lightly grease 2 or 3 baking sheets or line with silpats.

In a large bowl, beat the butter and brown sugar with an electric mixer until creamy. Add the egg and the milk and beat until combined.

In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add the dry ingredients to butter mixture, beating until incorporated. Stir in the oats. Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly.

Bake until the cookies are lightly browned, about 11 to 13 minutes. Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely.

Spread a small dollop of the fudge on the inside of 6 cookies. Spread a large dollop of the marshmallow creme on the inside of another 6 cookies. Sandwich the cookies together and transfer to a serving platter.

As a special treat for Steven, I added chopped, roasted pecans to the marshmallow cream side of the cookie before sandwiching them together.

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