Ingredients
- * 2 c. brown sugar
- * 3/4 c. shortening, softened not melted
- * 2 eggs
- * 1/2 teaspoon salt
- * 1 teaspoon cinnamon
- * 1 teaspoon baking powder
- * 1 teaspoon baking soda
- * 3 tablespoons boiling water
- * 2 1/2 c. flour
- * 2 c. oatmeal, not instant
- * 3/4 c. chocolate chips
- Marshmallow Fluff Filling
- * 1 stick (1/2 c.) unsalted butter, softened
- * 1 1/4 c. confectioners sugar
- * 2 c. marshmallow creme such as Marsh- mallow Fluff
- * 1 teaspoon vanilla
Preparation
Step 1
Cream sugar and shortening.
Add eggs, salt, cinnamon and baking powder.
Add baking soda, dissolved in the boiling water.
Gradually stir in chocolate chips.
Drop batterby heaping teaspoonful onto greased cookie sheet.
Bake at 350F for eight to 10 minutes or until lightly browned.
*Don't replace the shortening with butter, it will give you a flatter, harder cookie.
Marshmallow Fluff Filling
Beat together butter, confectioners' sugar, marshmallow and vanilla in a bowl with electric mixer at medium speed until smooth, about three minutes.
To Assemble: Take one cake and spread a heaping tablespoon of the filling on the flat side of the cake. Top with another cake. The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.