These cookies were made in honor of the jar of marshmallow cream brought over from the States by Mema and Poppi (marshmallow cream is not available here in NZ and they didn’t want us to feel too deprived :)).
Oatmeal Raisin Cookies (by Smitten Kitchen)
2 sticks butter (room temp)
1 1/3 c. packed brown sugar
1 tsp. vanilla
1 1/2 c. flour (we use a general purpose gluten free blend for those of us that feel better sans gluten)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. rolled oats
1 1/2 c. raisins
1 c. chopped walnuts (optional)
Beat together butter and brown sugar. Add eggs and vanilla. Combine dry ingredients in a separate bowl (including raisins); then carefully combine wet and dry mixtures together. Chill the dough… it makes it easier in the next step. Preheat oven to 350F (175C). Roll the chilled dough into walnut sized balls (much easier chilled, otherwise very sticky). Bake for 10-12 minutes. Cool completely.
Filling (by Vintage Bake Shop)
2 c. powdered sugar
1/4 c. butter (softened)
1/2 tsp. vanilla
7 oz. jar marshmallow cream
2-4 tsp. water (as needed to reach desired consistency)
Beat all ingredients together till light and fluffy. Sandwich filling between two cookies, and Voila!