Oatmeal Sandwich Cookies
Taste of Home
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These fun treats put a sweet fluffy filling between two chewy oatmeal cookies. They're perfect for snacking and to carry in lunch boxes. At bake sales, they go right away. —Jan Woodall
Cadiz, Kentucky
SERVINGS: 54
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 10 min. + cooling
Ingredients:
- 1-1/2 cups shortening
- 2-2/3 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 cups old-fashioned oats
- FILLING:
- 3/4 cup shortening
- 3 cups confectioners' sugar
- 1 jar (7 ounces) marshmallow creme
- 1 to 3 tablespoons milk
Directions:
In a large mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.
Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
For filling, in a small mixing bowl, cream shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies. Yield: about 4-1/2 dozen.