We have to make some fun stuff. For the kids and all…
Ok, maybe for us too.
I made a tray of these for a potluck this spring and even though they oozed marshmallow creme filling, they were gone in literally 5 minutes! I felt pretty good that at least people weren’t ingesting chemicals or refined flour. That’s right, this recipe is purely whole grain but the cookies are still chewy, tender, and spicy. The filling is made with some of that amazing homemade fluff, the sweetness toned down a bit with cream cheese. They have a bit of a wow factor because they look more professional than your average drop cookies, but really, that’s all they are. Drop cookies with some super-fun marshmallow filling slathered inside, very easy!
Recipe adapted from Martha Stewart, photos by Elisabeth Wagner
2 cups sifted whole wheat flour or half pastry flour, half barley flour
( I find this is easiest to do just by taking a quantity of flour, more than I need for the recipe and sifting it to remove some of the excess bran. I save the bran left in the sifter for something else and then measure from the sifted flour.)
1/2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
2 sticks unsalted butter, room temperature
1/2 cup unrefined sugar
3/4 cup sucanat
1 tbsp. molasses
1 1/2 tsp. pure vanilla extract
1 1/2 cups rolled oats
1/2 cup golden raisins (I used half regular raisins, half golden, it really doesn’t matter)
Preheat the oven to 350º
4. Pour in the dry ingredients and mix gently until fully blended.
7. Bake for 11 minutes, rotating the pans halfway through. The cookies will still be slightly wet-looking in the center. Leave the cookies on the sheet for about 5 minutes before removing to a cooling rack.
This can be made several days in advance.
4 cups marshmallow creme
2 8 oz. packages cream cheese
1/2 tsp vanilla
16 oz. cream cheese