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Oatmeal Sandwich Cookies

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.

54 ServingsPrep: 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 2% milk

Directions

In a large bowl, cream shortening and brown sugar until light and
fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon,
baking soda, salt and nutmeg; gradually add to creamed mixture and
mix well. 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 bowl, cream the shortening, sugar and

2 of 2

Oatmeal Sandwich Cookies (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 200 calories, 9 g fat (2 g saturated fat), 16 mg cholesterol, 91 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.