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Pair With Mark West Black Pinot Noir
Oatmeal Cookie recipe from Mark West Wines
  • Prep Time
    20 minutes

  • Serves

  • Difficulty


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


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.


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

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