I have an obsession with snack cakes. When I was little I used to tag along with my mom to the supermarket because I knew she would let me pick out a treat. I was not a kid who liked candy; I always went for the cake. During high school and college I tried to stay away from junk food–all of a sudden boys were important and so was my waistline. Years later, pregnant and starving, I craved those nostalgic snack cakes, but they weren’t as delicious as I remembered. Now I am on a quest to create all my favorite cakes and cookies, starting with these.
Soft and chewy oatmeal cookies filled with marshmallow cream. The first time I made these I must have eaten the whole batch. Okay that might not be entirely true, I shared. But I didn’t want to. The next time I made these, I doubled the recipe. Here’s how it all comes together. Brown sugar, margarine and eggs go into the mixer. Then add the corn syrup and vanilla extract. Finally add in the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt.
When it all comes together, scoop it out onto parchment lined baking pans. I like parchment paper because then the cookies don’t stick to the pan and there is no cleanup!
I know you are tempted, but try not to eat them until they are sandwiched with cream. They are not so sweet on their own. The cream adds the sweetness needed and balances out the flavor. I know this because I ate one, or two… Then line them up on a cooling rack.
Next step is to mix up the marshmallow filling. In a stand mixer whip up shortening, confectioners sugar and vanilla. Add in some water until it is light and spreadable. Then add in the marshmallow cream.
Once the cream is all mixed up, it’s time to fill the cookies! You can use the same cookie scoop or spoon to fill the cookies but I like to use a pastry bag fitted with a plain tip.
I pipe the cream on half of the cookies. Then sandwiched them together. That’s the fun part
Want the recipe? It’s non-dairy!
- ¾ cup margarine (1½ sticks)
- 2 cups brown sugar
- 2 eggs
- 2 Tbs. light corn syrup
- 2 tsp. vanilla extract
- ½ tsp. salt
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 2 cups rolled oats
- 2 tsp. baking soda
- 3 Tbs. boiling water
- 1 cup shortening
- 2 cups confectioners sugar
- 1 tsp. vanilla extract
- cold water
- 1 cup marshmallow fluff
- Heat oven to 350°F.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the margarine and brown sugar until combined.
- Add in the eggs, corn syrup and vanilla. Mix until combined.
- Add in the salt, flour, baking powder, cinnamon and oats and mix until combined.
- Finally, mix the baking soda with the hot water and add it to the batter.
- Using a cookie scoop or spoon, drop the dough onto a parchment lined cookie sheet. Allow space between the cookies because they will spread.
- Bake at 350°F for 8-10 minutes until very lightly browned.
- Allow the cookies to cool before filling and sandwiching them together.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla until light and fluffy.
- Slowly add in cold water until smooth and creamy.
- Add in the marshmallow fluff and mix on low speed until combined. Do not mix too much or the cream will separate.
- To fill the cookies with cream I like to use a pastry bag fitted with a plain tip to pipe the cream on one side. A cookie scoop or spoon can be used to scoop cream into the cookies, or spread the cream with a knife.
- Sandwich together and enjoy!
The secret ingredient in these cookies is vanilla pudding mix. It gives the cookies a great texture and flavor. Every Seder (traditional Passover meal) should end with these cookies.
P.S. What are you baking for the holiday?
Do you believe that these are kosher for passover? They look so delicious and taste even better. To make these cookies, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Spread 2 cups of walnuts in a thin layer and toast them in the oven for 9 minutes.
You may be wondering why my walnuts look like pecans. No, you aren’t crazy. The original recipe calls for walnuts, but when I went to the supermarket, they were all out which works out for me because I don’t care for walnuts anyway. Pecans are my favorite and they actually work really well in this recipe. So go ahead and use your favorite nut. Once they are all toasty, give them a rough chop.
Allow the nuts to cool. Then in a bowl of an electric stand mixer combine confectioners sugar*, cocoa powder and salt. Using the paddle attachment, mix the dry ingredients on low. Then add in the cooled nuts and mix until the nuts are coated. Then add in the egg whites and vanilla. Mix on low until just combined. Do not mix too long or the cookies will be tough. The original recipe ends here, but I mixed in some chocolate chips.
Once the chocolate chips are mixed in, drop the batter onto a parchment lined cookie sheet. (I used a 2 tsp. size cookie scoop.)
Bake the cookies at 325 degrees for 10-12 minutes until they are cracked and set on the outside. The centers will still be soft. Let them cool on the parchment paper. They will release from the paper once they are cool. I love how they look all lined up.
Check out that shine! They get that glossy look from the egg whites. They look good enough to eat. So I had one. Or six. The recipe makes 36 cookies, I made enough to share!
They are soft, chewy and fudgy- perfect cookie texture. Each bite is filled with nuts and chocolate. This cookie is delicious year round for gluten free friends, those on a diet (no flour or egg yolks!) or to feed a chocolate craving. They are especially perfect for Passover! 