Description
A delicious twist on the classic oatmeal cream pie, featuring ripe bananas for extra moisture and a fluffy marshmallow cream filling.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed overripe bananas
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 cups quick-cooking oats
- 1/2 cup butter (for filling)
- 1 1/2 cups powdered sugar
- 1/2 cup marshmallow fluff
- 1 tbsp heavy cream
Instructions
- Cream butter and sugars until fluffy.
- Mix in egg, vanilla, and mashed bananas.
- Whisk dry ingredients and combine with wet mixture.
- Fold in quick oats.
- Scoop dough onto baking sheets and bake at 350°F for 10-12 minutes.
- Cool cookies completely.
- Whisk filling ingredients together until smooth.
- Sandwich filling between two cookies.
Notes
High in fiber from oats, natural potassium from bananas, and much fresher than store-bought alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 380 kcal