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
1. Whisk sifted flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
2. Cream butter, sugars, and molasses together until light and fluffy, a good 4 minutes. Scrape down the side of the bowl as needed.
3. Add eggs one at a time, beating well after each addition. Add vanilla.
4. Pour in the dry ingredients and mix gently until fully blended.
5. Add rolled oats and raisins, mix gently until blended.
6. Drop cookie batter by 2 tablespoons onto a parchment paper lined cookie sheet (or a greased cookie sheet) about 2 inches apart.
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
1. Beat cream cheese until smooth and light, fold in marshmallow creme until will incorporated.
2. Frost one cookie bottom and then top with a second cookie. Keep cool. Feel free to use either a spatula, knife, or a pastry bag for this step.
Love this recipe! One question: do you use both 1/2 cup unrefined sugar and 3/4 cup sucanat ? Sucanat is unrefined cane sugar. Is there a difference between the two?
Thanks so much! You know, I probably should have better explained that one! You are right, sucanat is unrefined, even less than the “unrefined” sugar used here in this recipe. The “unrefined” sugar refers to the (almost white or “raw” organic sugar) stand-in for white sugar and the sucanat is our brown sugar. I hope this makes sense!
Sucanat does have more nutrients intact than “raw” sugar and if you wished, I am confident that you could use all sucanat.
Thank you for your prompt reply. I may just use all sucanat. I’m excited about making your marshmallow creme–can’t wait! Thanks!!