Instructions

1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, cream the butter, brown sugar, and granulated sugar together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the peanut butter and beat for1 minute. Add the egg and vanilla and beat until combined and creamy. Scrape down the sides to ensure everything is mixed together.
3. In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix. Fold in the extras: coconut, peanuts, and butterscotch chips.
4. Drop 2 Tablespoon balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes – the cookies will be VERY soft. Transfer to a cooling rack to cool completely.
5. When cookies are cool, match them up according to equal sizes and spread marshmallow fluff on one cookie and sandwich the other one on the other side. When all cookies are sandwiched, melt the chocolate chips in a double boiler pan and dip the cookies in the melted chocolate. Set on a wire rack or on wax paper to cool. Either just leave them out to cool or place in the refrigerator to have them harden faster.
6. Store in an airtight container either at room temperature or in the fridge for up to 5 days.