I do apologize for those of you who wanted this recipe sooner. Unfortunately writing a blog post and sharing the recipe has not been possible for the past couple of days. I had someone get frustrated with me for not posting it sooner.... It's a cookie recipe. You can live for 2 days without a cookie recipe. I had bigger fish to fry at the time.
I feel silly worrying about trivial things such as timely blog posts, electricity, Internet, TV, and if we will have Halloween in our town tonight. The past 3 days has been nothing but bad luck for the East Coast. Especially those in New York and New Jersey. I have spent the past few days in my own little world only checking twitter and facebook on my phone occasionally thanks to the lack of cable, and in and out electricity. Finally our TV and Internet are back and I am in the loop as of to how devastating Hurricane Sandy really was.
Up here in New Hampshire, we had some minor flooding, trees down, hundreds of thousands of power outages, one death up in Lincoln due to a land slide. As horrible as that sounds. It is nothing compared to what some have experienced these past few days. This is unlike anything I have ever seen on the East Coast.
As I was hunkering down for the Storm on Sunday and Monday I whipped these cookies up as part of my Sandy survival kit. Because I know when a hurricane comes in to town there is a big chance I could be without power for days. So I will need unlimited amounts of wine and dozens of cookies.
Brown butter oatmeal cookies, filled with ooey gooey peanut butter and marshmallow fluff then topped with a pinch of sea salt.
If you find yourself about to be stuck inside for days thanks to the nasty weather.... I encourage you to make a batch of these cookies. They will add a little sweetness in to a yukky situation. I promise.
Sea Salted Fluffernutter Oatmeal Cookies
1/2 cup butter
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1/2 tablespoon vanilla extract
1 1/4 cup all-purpose flour
3/4 cups old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 tablespoon cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
12 tsp of peanut butter
12 tsp of marshmallow fluff
Sea salt for sprinkling (12 small pinches)
Over medium/low heat melt your butter until it starts to brown slightly and starts to smell nutty. Careful not to burn.
Set aside to cool slightly.
In the bowl of your electric mixer cream your eggs and sugars together. Add in vanilla, Slowly pour in your browned butter.
Mix in your flour, oats, salt, baking powder, cinnamon, nutmeg, ginger and salt.
Refrigerate dough for 1 hour.
Roll 24 small balls no larger than a tbs.
Press your thumb in the center of each ball.
Fill half with PB and fluff.
With a 2nd cookie ball press on to the tops of the filled cookies. Press sides together and form one ball.
Bake for 10-15 minutes at 350.
Recipe should yield about 12 filled cookies.
Want to help those in need thanks to Hurricane Sandy? Check with your local Red Cross... or click HERE for more info.