Cranberry Oatmeal Whoopie Pies
Cranberry Oatmeal Whoopie Pies
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Ingredients
| Marshmallow Cream | ||
| 2 | egg whites | |
| ½ | cup corn syrup | |
| ½ | cup Rogers Fine Granulated Sugar | |
| ¼ | teaspoon salt | |
| 1 | teaspoon CO-OP GOLD Vanilla Extract | |
| Cookies | ||
| ¾ | cup Lactantia® European Style Butter | |
| ½ | cup brown sugar | |
| 1 | egg | |
| ¼ | cup Robin Hood® All Purpose Flour | |
| ¼ | teaspoon salt | |
| ½ | teaspoon baking powder | |
| ½ | teaspoon baking soda | |
| ½ | teaspoon CO-OP GOLD Vanilla Extract | |
| 2 | cups Only Oats Rolled Oats | |
| ½ | cup CO-OP GOLD Dried Cranberries | |
| ½ | cup CO-OP GOLD Pure Semi Sweet Chocolate Chips | |
Directions
Yield 10 Cookies
Prep Time 15 Minutes
Cook Time 12 Minutes
Marshmallow Cream
In a stand mixer beat egg white and corn syrup on high speed until mixture is thick and doubled in volume, approximately five minutes. Add sugar, salt and vanilla and beat on low until thoroughly combined. Place container in refrigerator until ready to use. For best results, let marshmallow set for one to two hours before using.
Cookie
Preheat oven to 350°F. Line baking sheet with parchment paper.
In a stand mixer whip butter and sugar on high for two minutes. Add egg and continue to mix on high for two minutes. Add remaining cookie ingredients and mix on low until combined.
Drop by two tablespoonsful of batter onto cookie sheet, leaving at least two inches between each. Bake for 10 to 12 minutes. Let cool on a rack.
To assemble, layer marshmallow between two cookies and enjoy.