Chef notes
This peanut butter oatmeal cookie is a favorite in my restaurants. I decided to take that treat to the next level by adding Marshmallow Fluff. I mean, what New Englander doesn’t love Fluff?! Sommerville, Massachusetts even has a Fluff festival every year. A classic Fluffernutter sandwich is simply peanut butter and Fluff on white bread, so this cookie is the best of many worlds.
Technique tip: If you do not want your cookies to spread as much, the dough can be refrigerated until cold.
Ingredients
- 2½ cups all-purpose flour
- 1/2 tablespoon baking powder
- 4 teaspoons baking soda
- 2 cups (4 sticks) unsalted butter, softened
- 1½ cups peanut butter
- 1 cup granulated sugar
- 1¼ cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¼ cups quick oats
- 2 cups marshmallow fluff
Preparation
1.Position two racks in the center of the oven. Preheat the oven to 325 F. Line four baking sheets with parchment paper.
2.In a medium-sized bowl, whisk together the flour, baking powder and baking soda until combined.
3.Working with a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter at medium speed for 1 minute. Scrape the bowl. Add both sugars and beat for another 2 minutes on medium high until light in color. Scrape the bowl again.
4.Mix the vanilla extract with the eggs. Add one egg at a time, beating 1 minute in between each addition. Scrape the bowl again.
5.Reduce the mixer speed to low and add the flour mixture. Mix just until incorporated.
6.By hand, fold in the oats. Make sure to really fold the dough from the bottom of the bowl.
7.Using an ice cream scoop, scoop 6 portions per sheet pan. These cookies spread quite a bit. Make a pocket in each scoop for the Fluff.
8.Place fluff into a piping bag or a resealable bag. Cut a medium-sized hole in the bag. Fill the pocket with Fluff and then press the dough all around to cover the white filling.
9.Bake the cookies, two baking sheets at a time, until golden brown at the edges and in the center, for 8 to 10 minutes. Rotate the baking sheets halfway through cooking to ensure an even bake.
10.Let cookies cool on the baking sheets, then with a wide metal spatula, transfer to a serving tray.
