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CHOCOLATE OATMEAL CREAM PIE FOOTBALL COOKIES

PAIR WITH MARK WEST BLACK PINOT NOIR
Product Image Pending for Mark West

PREP TIME
20 MINUTES


SERVES
12-18


DIFFICULTY
EASY

INGREDIENTS

For the cookie dough:

3¾ cups all-purpose flour, plus extra for dusting
3 Tbsp Dutch-process cocoa powder
1½ tsp baking soda
1 tsp kosher salt
1½ cups rolled oats, old-fashioned
1½ cups unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 cup sugar
2 Tbsp molasses
3 large eggs
1 tsp vanilla extract
1¼ cups semisweet mini chocolate chips


For the filling:

1 cup unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
2 cups marshmallow cream
1 tsp vanilla
2 Tbsp heavy cream


To decorate:

1 cup white chocolate, broken into pieces
2 Tbsp heavy cream

DIRECTIONS

For the cookie dough:


1 Preheat oven to 350°F. Grease cookie sheets and line with parchment paper. Combine flour, cocoa powder, baking soda, salt, and oats in a large mixing bowl. Stir and set aside.

2 In a separate bowl, place butter, two sugars, and molasses and beat with mixer until smooth and creamy, about 3 minutes.

3 Add eggs and vanilla extract, and beat for about 1 minute. Add flour mixture to the creamed butter and beat on a low speed until blended. Add the chocolate chips and stir well to combine.

4 Drop tablespoons of the dough onto cookie sheets, spaced apart. Using fingers, shape the dough into ovals with pointed ends and flatten slightly.

5 Bake for about 8-10 minutes. Remove the cookie sheets from the oven and let the cookies cool for 1 minute. Reshape them into a more defined football shape before transferring to cooling racks.

For the filling:


1 Beat butter in a large mixing bowl until pale and creamy, about 4-5 minutes.

2 Gradually beat in the confectioners' sugar. Add the marshmallow cream, vanilla, and heavy cream, and beat again for 1 minute until smooth and even.

3 After cookies have cooled, spread the filling on half of them. Sandwich against the remaining cookies.

To decorate:


1 Combine white chocolate pieces and cream in a heatproof bowl. Set over a half-filled saucepan of simmering water, stirring occasionally until melted.

2 Remove from the heat when ready.

3 Dip the tip of a toothpick into the melted white chocolate, and use to draw football lines on the tops of the cookies. Leave them to set and harden before serving on platters.

Tip:


1 Purchase a white writing tube at the local market for decoration.

Print Recipe

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