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Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and pour into a large mixing bowl.

Add brown sugar, granulated sugar, and molasses to the browned butter. Whisk until well combined. Add the large egg and 1 teaspoon vanilla extract, whisking until smooth.

In a separate medium bowl, combine quick oats, finely ground old-fashioned oats, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Whisk to combine thoroughly.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a sticky dough forms. Do not overmix. The dough will be wet and sticky.

Let the dough rest for 10 minutes to allow the oats to absorb moisture and the dough to thicken.

Scoop small portions of dough (about 1 tablespoon each) and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While cookies cool, prepare the filling. In a medium bowl, beat the softened 1/2 cup unsalted butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the marshmallow fluff and 1 teaspoon vanilla extract, beating until light and fluffy. Add milk, 1 tablespoon at a time, until the desired consistency is reached.

Once cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie, gently pressing to create a sandwich.


Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and pour into a large mixing bowl.

Add brown sugar, granulated sugar, and molasses to the browned butter. Whisk until well combined. Add the large egg and 1 teaspoon vanilla extract, whisking until smooth.

In a separate medium bowl, combine quick oats, finely ground old-fashioned oats, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Whisk to combine thoroughly.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a sticky dough forms. Do not overmix. The dough will be wet and sticky.

Let the dough rest for 10 minutes to allow the oats to absorb moisture and the dough to thicken.

Scoop small portions of dough (about 1 tablespoon each) and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While cookies cool, prepare the filling. In a medium bowl, beat the softened 1/2 cup unsalted butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the marshmallow fluff and 1 teaspoon vanilla extract, beating until light and fluffy. Add milk, 1 tablespoon at a time, until the desired consistency is reached.

Once cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie, gently pressing to create a sandwich.
