I would make the above picture a “Favorite Shots” posts just because of the way you can see that marshmallow cream oozing. This shot has movement. And plus that little crumb is just darling. I didn’t even try to make that happen. Crumbs just happen in my life.
It seems I’ve been impinging on a lot of American classics this summer. Classier slice-and-bakes, puppy chow in bar form, a giant Twinkie. And now this: a fluffernutter sandwich minus the bread. Remove the boring marshmallow creme vehicle, insert the delicious vehicle in the form of a soft, peanut butter oat cookie. I guess it’s good to make improvements, even if it is messing with a classic. “If it ain’t broke, don’t fix it” need not necessarily apply.
It is of the essence that you chill this dough. It is too wet to not do it. In fact, I would potentially up the flour next time or something so they spread a little less. At the very least, it’s not necessary that you flatten the cookies like the original recipe suggests. I tried it both ways, and even if you make those cute little pb cookie hash marks, they don’t stay defined when baked.
If you’re looking for a bit of variety, or if you happen to have a bunch of miscolored, rain-soaked M&Ms lying around, the forlorn and faded remnants of some sodden party, feel free to squish a few on the top of your cookies. It makes them almost into monster cookies and rids you of sad rememberances.
Double scooping, playse.
Be classic, but not too so,
Adapted from Serious Eats
1 and 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened to room temperature
1/2 cup (about 4 1/2 ounces) dark brown sugar, firmly packed
1/4 cup (about 1 3/4 ounces) sugar
3/4 cup creamy unsalted peanut butter
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/2 cup quick oats
1/2 cup marshmallow cream (find a great homemade version here)
In a large bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until fully incorporated. Add peanut butter and vanilla, and mix on medium speed until incorporated, scraping down the sides of the bowl as needed. Add eggs, mix until incorporated, then slowly incorporate the flour mixture on low speed. When just combined, stir in oats.
Cover and chill the dough until it is firm, at least 2 hours or overnight.
When ready to bake, preheat oven to 350°F. Prepare two large baking sheets with parchment paper. Scoop out 1 tablespoon worth of dough per cookie and roll it into a ball. Spacing the cookies about 2 inches apart, place dough balls onto prepared baking sheet. Use the tines of a fork to press down lightly, making a crosshatch design on top of each cookie.
Bake until the edges are light golden brown, about 8 minutes. Do not overbake. Remove from oven and cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
Once the cookies have cooled completely, spread 1 heaping teaspoon of marshmallow cream onto one cookie and top with another cookie to form sandwiches.