The story
Why we make it this way.
Two soft oatmeal cookies, spiced gently with cinnamon and a little molasses, sandwiching a light, fluffy vanilla bean marshmallow cream filling that stays soft in the box. The oats are old-fashioned rolled, never instant, so the cookie stays tender instead of sandy.
This is the one that tastes like something you remember. We make it the way it should have been made all along: real butter browned first, real vanilla, and marshmallow cream whipped light so it never sets up chalky.
What is in it
- Kerrygold European butter, slow-browned
- Old-fashioned rolled oats
- Gold Medal all-purpose flour
- Large whole eggs
- Light brown sugar, cane sugar
- Molasses, cinnamon
- Vanilla bean marshmallow cream filling (marshmallow creme, butter, powdered sugar, vanilla bean)
- Baking soda, fine sea salt
Contains wheat, dairy, and eggs. Made in a kitchen that also handles tree nuts and soy. Made in a cottage food operation that is not subject to Florida's food safety regulations.
