3 Cups Unsalted Butter – Room Temperature
3 Cups Brown Sugar – ½ light, ½ dark
2 ¼ Cups Sugar
3 Cups Peanut Butter
6 Eggs –Room Temperature - Beaten
4 ½ Cups Flour
3 Cups Quick Cooking Oats
6 tsp Baking Soda
3 tsp Salt
3 tsp Unsweetened Coco Powder
4 7oz. containers of Marshmallow Fluff
In a large bowl mix together butter, brown sugar, sugar, peanut butter. Add in eggs in 3rds. In a medium sized bowl combine flour, baking soda, salt, coco powder. Mix the dry ingredients into the wet in 3rds. Using a large spoon or spatula, stir in the oats to combine.
Preheat oven to 350 degrees. Using a small cookie / ice cream scoop (or a teaspoon) drop cookie dough onto cookie sheets lined with parchment paper. Bake about 10-15 minutes depending on your oven. You’re looking for a nice golden brown.
Let cookies cool completely then match up cookies in like sizes. Scoop about 1 tbsp marshmallow fluff (or more if you like) onto the bottom of a cookie. Then take the 2nd cookie and, rotating back and forth to spread out the marshmallow fluff, top the 1st cookie. Lay cookies on a flat surface to set up. They may slide a bit if on an angle.
* This makes a large batch of cookies so it’s perfect for a group party but feel free to cut the recipe in ½ for smaller batches.