Salted Oatmeal / Marshmallow Fluff Cookies

Did I mention that Shannon is a great baker? She’s the best… So, I’m more than pleased to say she actually got the recipe for these Salted Oatmeal Cookies from me… Of course I didn’t actually come up with the recipe, but I was the first to discover them here– and they are pretty darn awesome (I won the neighborhood cookie contest with these babies).

But then Shannon can’t let me bask in the glory of my delicious find, can she? No, she has to take something good to the next level. And she certainly succeeded with these! Salted Oatmeal Cookies with homemade marshmallow fluff filling (thank you, Catherine, for sharing that awesome recipe!). Really? Yes, really!

Good luck with not eating all of these in one sitting.

Salted Oatmeal Cookies
slightly adapted from this.
Supplies
2 bowls, 1 medium and 1 large
Measuring cup(s)
Measuring spoon(s)
Hand mixer
Melon scooper (or tablespoon)
Cookie sheet(s)
Ingredients
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
14 tbsp unsalted butter
1/4 cup brown sugar
1 cup sugar
1 large egg
2 cups quick-cooking oatmeal
1 tsp vanilla
Sea salt
1/4 cup pecans, chopped (optional)
Directions
Place rack in the middle of oven. Preheat to 350. Grease cookie sheet and set aside.
In medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In the larger bowl, mix butter (softened but still cold) and sugars until light and fluffy (about 1 minute).  Add egg and vanilla. Mix 30 seconds. Slowly add flour and mix until well combined. Next, add oatmeal and pecans. Mix until fully incorporated.
Scoop 1 heaping tablespoon of cookie dough, then roll into a ball. Repeat, placing balls on cookie sheet about 2 inches apart, until sheet is full. Next, press balls lightly with two fingertips until dough is about 3/4 inch high. Liberally sprinkle the top of each cookie with sea salt. Place in oven and bake for about 14 minutes, stopping halfway to rotate tray.
Remove from oven and allow to cool completely. Place cookies in an air-tight container and repeat the process until dough is gone. It should make about 24 cookies.
Marshmallow Frosting / Filling
8 large egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp pure vanilla extract
Directions
1. Place egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until sugar is completely dissolved and whites are warm to the touch (3 or 4 minutes).
2. Transfer bowl to electric mixer fitted with whisk attachment. Beat, starting at low speed, gradually increasing to high until stiff, glossy peaks form (5 to 7 minutes). Add vanilla and mix until combined. Use immediately.
Enjoy!

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