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Credit: Jessica McKinney


1 cup butter

3/4 cup dark brown sugar

1/2 cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 3/4 cups flour

1/2 tsp. salt

1 tsp. baking soda

1/8 tsp. cinnamon

1 1/2 cups quick oats



1/8 tsp. salt

1 (7 ounce) jar marshmallow cream

1/2 cup shortening

2 cups powdered sugar

1/2 tsp. vanilla

1/4 Old Home Plain Greek Yogurt


Preheat oven to 350 degrees (F). Line at least 2 baking sheets with parchment paper. Combine flour, salt, baking soda, and cinnamon in a bowl. In a large mixer bowl with the paddle attachment, cream butter and sugars until light and fluffy. Add in eggs, beating after each. Finally beat in molasses and vanilla. Add the flour mixture to the creamed mixture and beat until just blended; stir in the oats with a wooden spoon. The dough will be thick. Measure out rounded tablespoons of dough on baking sheet, about 2 inches apart. Place baking sheet in the freezer for 3 minutes. This helps to prevent the cookies from spreading out too much in the oven. Transfer to oven and bake for 9-11 minutes, or until just starting to brown around the edges. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely. While the cookies bake, prepare the filling. Combine marshmallow cream, shortening, powdered sugar, Old Home Plain Greek Yogurt, and vanilla in a bowl; mix on high until fluffy (about 3-4 minutes). Spread about 1 heaping tablespoon of filling on the flat side of one cookie. Lightly press a 2nd cookie on top. Repeat with remaining cookies.