Marshmallow Crème ‘Oaties’ for Valentine’s Day

    These oatmeal cookies are topped with a teaspoon of marshmallow crème and either a maraschino cherry or a chocolate peanut butter cup, either whole or in chunks. (Cat Rooney/Epoch Times)

    A beloved classic oatmeal cookie recipe is the foundation for this Valentine’s Day treat. The sweetness rests in the toppings of either chocolate peanut butter or maraschino cherries over marshmallow crème. For presentation, store and serve in a Valentine candy box.

    The secret to a great oatmeal cookie is to soak the raisins in the eggs for an hour prior to baking.

    Marshmallow Crème Oaties

    Makes approximately 50 cookies

    3 eggs, beaten
    125 ml (1/2 cup) raisins
    5 ml (1 tsp) vanilla extract
    250 ml (1 cup) butter, softened
    50 ml to 125 ml (1/4 to 1/2 cup) brown sugar
    50 ml to 125 ml (1/4 to 1/2 cup) white sugar
    625 ml (2 1/2 cups) all purpose flour
    5 ml (1 tsp) salt
    5 ml (1 tsp) cinnamon
    10 ml (2 tsp) baking soda
    500 ml (2 cups) regular oatmeal
    198 g (7-oz) marshmallow crème
    Reese’s Mini Peanut Butter Cups (whole or divided into quarters)
    Small jar maraschino cherries

    In a small mixing bowl, combine beaten eggs, raisins, and vanilla. Cover with plastic wrap and chill for an hour.

    Pre-heat oven to 190°C (375°F). In a medium-sized mixing bowl, cream together softened butter and sugars. Add flour, salt, cinnamon and soda, and mix well with a wooden spoon. Blend in the egg mixture and the oatmeal.

    Roll dough into 15 ml (1 tbsp) balls and place approximately 5 cm (2-inches) apart on cookie sheets lined with parchment paper. Press the centre down slightly with the back of a teaspoon. Bake for 8 minutes, then remove the cookies from the oven.

    Immediately, press centres down gently again with the back of a teaspoon. Add about 15 ml (1 tbsp) of marshmallow crème in the impression, and a whole peanut butter cup (upside down) or three pieces of a cup, or a cherry. Bake for 3 minutes or until edges are slightly brown.

    Note: To increase the basic recipe to make 6 dozen cookies, follow instructions above but increase brown sugar and white sugar to a total of 150 ml (2/3 cup) each, and raisins to 250 ml (1 cup). Add 175 ml (3/4 cup) chopped pecans and mix with oatmeal. Make teaspoon-sized dough balls. Bake at 180° C (350° F) for 10 to 12 minutes or until lightly brown.

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