- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 30 min
- Yield: 18 cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 392
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 233 mg
These classic, old school sweet treats are a Drummond family favorite, and Ree likes to serve them at football watching parties and other gatherings. They are simple to make, require very little cooking time, and always go down well.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 30 min
- Yield: 18 cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 392
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 233 mg
Ingredients
Cookies:
Filling:
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Directions
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Using a hand mixer, cream the butter and brown sugar together in a large bowl until light and fluffy. Beat in the vanilla and eggs. Fold in the flour, salt and baking soda, then fold in the oats until combined. Scoop into 36 mounded tablespoons on the lined baking sheets, leaving an inch between each. Bake until dark and just cooked through, 12 to 14 minutes. Let the cookies sit for 7 to 8 minutes, then transfer to a rack to cool completely, about 1 hour.
- For the filling: Meanwhile, beat together the butter, powdered sugar and vanilla in a large bowl until smooth. Beat in the marshmallow creme until well combined.
- Spoon about a teaspoon of the mixture onto the bottom of a cooled cookie. Add another cookie to the top, sandwiching the filling. Repeat with the remaining cookies and filling. Serve or store in an airtight container in the fridge.
