Soft and moist, not-too-sweet peanut butter cookies are sandwiched together with homemade vanilla marshmallow cream to create a fluffernutter - oatmeal cream pie hybrid. Yield: 9 sandwich cookies
3cupsold fashioned oatsneed to increase liquid to increase softness - test 2 cups - 174g Want wetter dough. Quick oats
For the Cream Filling
¼cupfiltered water
¾cupcane sugar
½cuphoney
2egg whites
1tsppure vanilla extract
Instructions
Baking the Cookies:
Preheat oven to 350 degrees F. Line 2 half sheet trays with parchment paper.
In a stand mixer fitted with paddle attachment or in a large bowl with an electric mixer, cream together the peanut butter, butter, and sugar until light, about 3 minutes on medium speed. Add in eggs and vanilla and mix to combine.
While beating on low, add the flour followed by the baking soda, salt and oats until just combined to form a thick, wet drop-style dough.
Sizes and baking times:
Round then flatten the dough (¼ c each cookie). Bake 10 min for a light golden color. If you don’t know the temperature of your oven: check the bottom of the cookies: if brown, reduce bake time by 1 minute, if the cookies don’t firm up when cool, increase cook time by 1-2 minutes.
Allow cookies to cool completely while making the cream filling.
Making the Cream Filling:
In a small pot, heat the water, sugar, and honey over medium heat. Do not stir the mixture. Just allow the liquid to come to 240 degrees, 6 minutes.
Mix the egg whites until fluffy in a stand mixer fitted with a whisk attachment to form stiff peaks. Reward the syrup to 240 degrees, then Pour the syrup in a steady stream into the egg whites. Cream together until glossy.
Add the vanilla. Assemble the cookies when cool by placing a dollop of marshmallow fluff in the center of 2 cookies. Store in a sealed plastic bag in the fridge to prevent the cookies from drying out and assemble just before serving so the cookies don't get soggy.