These fun treats put a sweet fluffy filling between two chewy oatmeal cookies.Perfect for snacking and to carry in lunch boxes.
Time: 40 minutes
Ingredients:⠀
- 2 sticks unsalted butter⠀
- 2 cups powdered sugar⠀
- 2 eggs⠀
- 2 tsp vanilla extract⠀
- 2 cups old-fashioned oats⠀
- 2 cups all-purpose flour⠀
- 1 tsp baking powder⠀
- 1 tsp baking soda⠀
- 1 tsp salt⠀
- ½ cup sweetened, flaked coconut⠀
- ¾ cups macadamia nuts, toasted and roughly chopped⠀
- 2 cups marshmallow fluff⠀
Method:⠀
- Place racks in the center and upper third of the oven and preheat oven to 350ºF. Line two sheets with
- parchment paper and set aside.⠀
- Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about
- 3 to 4 minutes. Add eggs and beat on medium speed for about 1 minute. Add the vanilla extract and beat until
- blended.⠀
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt. Add the dry ingredients
- to the butter and egg mixture slowly, beating on low speed until just incorporated. Lastly, stir in the coconut
- and macadamia nuts.⠀
- Measure 2 ½ cups batter in the center of each prepared baking sheet and press down slightly to form two
- round, giant cookies, making sure they are fairly similar in size. (Dampen hands slightly to avoid dough
- sticking to them.)⠀
- Bake for 20 minutes, or until they’re lightly golden brown. Allow to cool completely before filling.⠀
- Once completely cooled, place one cookie on a serving dish and spread marshmallow fluff evenly over the
- bottom side. Carefully top with the other cookie to form a giant cookie sandwich. Serve like a cake and slice
- into wedges.⠀
