Deliciously gooey, sweet and oatilicious!
So…it has been a while since i’ve even posted anything on here! A combination and busy bee antics and needing motivation I think! Anyway, I went to my hairdressers the other day and she asked me about the blog, said how much she liked it and that she’d been recommending it, and I thought ‘Get your butt in gear Zoe…get a post on’. So I have!! Rummaging in my baking pastry cabinet I realised I had some deliciously sweet Marshmallow Fluff that needing using up and that is why this recipe came about. I started googling alternatives to just making whoopie pies (which is the key use in my Hummingbird Book) and found a great Pinterest page full of calorific, heart-attack inducing recipes. This one stood out as it includes peanut butter…and you know how much I LOVE peanut butter. I have included the website here but I think I made mine more filled and chose not to add the sea salt on top. Let me know what you think!! Enjoy and apologies for being so aloof 
There’s something very satisfying and exciting about making cookies in any format…strangely I really like it when there are many stages. Hence why I like my bourbon dinosaurs that you can find here and I love the Biscuits book by Miranda Gore Browne…the custard creams are epic! So this recipe was exciting because it was actually quite simple and incredibly satisfying to make. I always find getting the ingredients out at the start to be the easiest thing to ensure I have everything and then once I use something I put it away…then I know that everything has been included. I used just under half a tub of the 217g Marshmallow Fluff that you can actually find at the moment in Home Bargains and the like for quite cheap. I then made a half batch of these whoopie pies which it turns out look awesome since I edged them in rainbow sprinkles. Check out my Instagram for pics @zoedyer13
Right now back to the bake…
Ingredients
Cookie Casing
- 1/2 cup unsalted butter
- 1/2 cup caster sugar
- 1/2 cup dark brown sugar
- 1 free-range medium/large egg
- 1/2 tbsp vanilla extract
- 1 1/4 cup plain flour
- 3/4 cups oats (I just used Aldi basics as they’re nice and chunky)
- 1/4 tsp table salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Tasty innerds
- Marshmallow Fluff (about 1/3 -1/2 of a 217g tub)
- Peanut Butter (about 12 tsp worth or more if you LOVE peanut butter like me)
Method
Line 2 trays with either silicon mats or greaseproof. If you get a chance, invest in some silicon mats…they’re amazing as barely anything ever sticks to them…unlike cheap greaseproof paper.
Preheat your oven to 180 degrees celsius (fan)
A lovely range of tasty ingredients to create flavour-kingdom!
Gently melt the unsalted butter in a small saucepan…Until slightly coloured but not burnt! Set aside to cool slightly
Place both the dark brown sugar and white sugar in to a mixing bowl with an egg…beat on medium until glossy and smooth
It should look light brown and glossy
Add the butter slowly and then the flour, spices, baking powder, and oats. Mix on medium until combined to a dough
Wrap in cling film and refrigerate for 1hour
When the hour is up, unwrap and get your fillings ready.
Portion in to 24 equal (ish) portions
Roll in to balls
Flatten half the balls on a surface and carefully add half a teaspoon of peanut butter and then fluff!
Flatten the other 12 and add on top…pinch the edges to prevent leakage and place on a tray.
I put 6 on a tray in case they spread or leaked at all…Bake in the oven for 10-15mins…mine took 13mins in total.
Leave the cookies on the trays for a while until cool and then carefully remove on to a cooling rack until totally cold.
I was pretty chuffed how these delights turned out. The tops cracked a bit but I see these as happy coincidences…they entice you in to the fluffy, peanut butter middles
These are definitely worth a try and I expect best when warm from the oven with a cuppa tea or coffee.
Let’s hope my Create Department like these and the students (if there are any left).
Happy Baking
ZoBird xxx