• Pre-heat your oven to 350 degrees.
• In a large bowl add your butter, brown sugar and mix well with a mixer until smooth and creamy, about 2 minutes.
  1 cup unsalted butter, 1 ¼ cups light brown sugar packed
• Next, add your vanilla and your eggs and mix until it all comes together
  1 tablespoon vanilla extract, 2 large eggs
• In a separate bowl, add your flour, oats, cinnamon, baking soda and salt and mix it all together
  3 cups old-fashioned oats, 1 ½ cups All-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon Kosher salt
• Add the dry ingredients to your bowl of wet ingredients and mix until it all comes together
• Using a small ice cream scoop (or a ⅛ measuring cup) start to scoop out your dough and roll it into a ball.
• Place sugar in a shallow bowl.
  ½ cup granulated sugar
• Take each ball of cookie dough and roll it in your granulated sugar then place on to a sheet pan.
• Keep doing this until all of your dough is scooped and rolled into the sugar.

Stuffing The Cookie

• Working one at a time, cut each rolled cookie ball in half.
• Place the ½ of the jumbo marshmallow inside and then seal it back up into a ball and place on to the sheet pan making sure to space them 1 inch apart.
  12 Jumbo Marshmallows
• Once the cookies are all stuffed, press down to flatten the cookies a bit. They will not flatten much in the middle because of the marshmallow but give the whole cookie a good pressing so they are about ¼ inch thick in the areas around the marshmallow center.
• Place your cookies in the oven and bake for 13-14 minutes or until the cookies begin to just brown a little on the sides and on the top.
• Once they are cooked, remove from the oven and let them sit on the sheet pan for 10 minutes
• After 10 minutes remove from the sheet pan to a cooling rack and let them cool for another 15 minutes before eating.