These puppies put Little Debbie to shame. For reals.
1 cup unsalted butter, room temperature
1 1/4 cup dark brown sugar
1 tsp. vanilla
1 tbsp. honey
1 3/4 cup all purpose flour
1 tsp. baking soda
1/8 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups quick cooking oats
Preheat oven to 350 degrees. Cream together butter and brown sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.
Next, add baking soda, cinnamon, and salt. Slowly add the flour into the butter mixture and mix until uniform. Then, stir in the oats until evenly distributed. Transfer dough to a large mixing bowl (so you can use your mixer bowl for the frosting) and chill in refrigerator for 15 minutes.
Remove dough from refrigerator and drop by tablespoons onto baking sheet. Bake for 8 to 10 minutes just until the edges start to brown; do not over cook. The cookies will seem moist in the middle but they will set up. Once you pull them out of the oven, leave them on the cookie sheet for about 5 minutes before transferring them to paper towels or a cooling rack to cool completely. Once cool, on the underside of one cookie spread the marshmallow frosting (recipe below) and top with another cookie. Store in an airtight container. WARNING: These are better a few hours later … so, if you can make them a few hours in advance and leave them to ‘set up’, that is the best!
In a double boiler, add egg whites, sugar and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved, takes about 8 minutes. Carefully add egg mixture to the bowl of a stand mixer with whisk attachment. Whisk on high speed for several minutes until egg mixture will hold stiff peaks and is light in texture. Carefully fold in vanilla. Add frosting to cookie and then top with another cookie.
These are so good, you’ll never go back to store bought. Pinky promise!