Ingredients
- 1 c. firmly packed light brown sugar
- 3/4 c. butter melted
- 1/2 c. granulated sugar
- 1/3 c. molasses
- 1 egg
- 1 tsp. apple pie spice
- 1 c. grated apple with skin
- 2 c. all-purpose flour
- 2 c. oats quick or old-fashioned, uncooked
- 1 tsp. baking soda
Cream Filling
- 1 stick unsalted butter at room temperature
- 6 oz. cream cheese at room temperature
- 1 tsp. vanilla extract
- 3 c. powdered sugar
- 1 1/2 tsp. apple pie spice
- 2 jars 7 oz. each Marshmallow Creme
Instructions
- Heat oven to 350 degrees. Grease baking sheets with butter and set aside.
- Combine brown sugar, butter, sugar, molasses, egg and apple pie spice in a large bowl. Beat at medium speed until well-blended. Stir in grated apple.
- Combine flour, oats and baking soda in a separate bowl; add gradually to creamed mixture and beat until well-blended.
- Drop by rounded tablespoons 2 inches apart onto prepared baking sheets.
- Bake at 350 degrees for 12-14 minutes or until center is just set. Cool slightly on baking sheet, then remove cookies to foil-lined baking sheets to cool completely.
- (*Cookie recipe adapted from The Great American Cookie Cookbook's Carrot Oatmeal Cookie recipe)
Cream Filling
- Beat butter, cream cheese, and vanilla on low speed until smooth and thoroughly blended, about 1 minute.
- Add powdered sugar and apple pie spice, mixing until smooth, about 1 minute, then beat on medium speed 1 minute to lighten the frosting.
- Add 2 jars Marshmallow Creme to frosting and mix until smooth.
- Refrigerate until mixture has set slightly, about 30 minutes.
- Spoon mixture between cookies, approx. 1/4 cup per sandwich.
- Refrigerate, covered, until ready to eat.