Whenever I have overripe bananas, I make banana chocolate chip muffins. I am tired of them! So I found a recipe for frosted banana oaties in Betty Crocker’s Ultimate Cookie Book and decided to give it a try. These cookies were outstanding! They taste like mini muffin tops, which everyone knows is the best part of the muffin anyway.
The bananas in the recipe keep these cookies moist and delicious. I was nervous that the cookies would spread too much, but they puffed up so nicely! The recipe calls for cinnamon, but after they baked, they weren’t cinnamony (my new word of the day- patent pending) enough for me. So I developed a cinnamon glaze instead of the glaze the recipe calls for. It was the perfect addition! The glaze is the key to transforming these from plain ol’ cookies into magical mini muffin tops.
The best part about these cookies is that they are child approved! Here’s my son, Charlie, snacking on one. Here is my lactose-free (pareve) recipe; enjoy!
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
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.
For the Marshmallow Cream Filling
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.