I found this box of hot cocoa instant oatmeal while trapsing through price rite and thought “how magical this would be to make cookies with.” 

So i opted for oatmeal sandwich cookies with special dark cocoa marshmallow fluff filling.

And these celebrate another Sabres victory. This season has been so amazing and unexpected to this point. For me it feels like the 2020 nfl season for the Bills.  And what a rush that was. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I recommend chilling the individual doughs for a few hours before baking.  And preheat your oven before baking.

• Ingredients list
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/2 cup brown sugar, firmly packed into measuring cup
• 2 tbs milk
• 1 tsp chocolate extract (or vanilla)
• 1 egg
• 1 cup flour (scooped from flour bag into measuring cup)
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 6 pkts instant oatmeal (i used hot cocoa flavored)

Directions,- in a bowl, cream butter, sugar, brown sugar, baking powder and baking soda.  Add egg, milk and extract.  Fold in flour, then oat packets.  Scoop out 3 tbs of dough. 

Chill a few hours.

When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 11 to 14 minutes, no longer.  Cool completely.

• Filling ingredients
• 6 tbs special dark cocoa
• 2 tbs vegetable oil
• 1/4 cup butter crisco
• 2 cups powdered sugar
• 1 tsp anilla.
• 1 cup marshmallow fluff
• Heavy cream

In a bowl, combine cocoa and oil. Add butter crisco and fluff.  Mix in powdered sugar and vanilla.  Add enough heavy cream to get the consistency you want, start with a tbs or 2. 

Place one cookie flat side up.

Spoon filling on flat side.

Top with another, flatside down.  voila!

Store in covered container.