Oatmeal Sandwich Cremes Recipe

5 3 3
Oatmeal Sandwich Cremes Recipe
Oatmeal Sandwich Cremes Recipe photo by Taste of Home
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Oatmeal Sandwich Cremes Recipe

Read Reviews
5 3 3
Publisher Photo
These hearty cookies appeal to everyone whenever I take them to a family get-together or church bake sale. They're worth the little extra effort! — Lesley Mansfield, Monroe, North Carolina
Featured In: Tailgating Desserts
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1-1/2 cups self-rising flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups quick-cooking oats
  • 3/4 cup raisins
  • FILLING:
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • Dash salt

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in oats and raisins.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass. Bake at 325° for 13-14 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, combine filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 3 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Oatmeal Sandwich Cremes in Best of Country Cookies 1999, p100

Nutritional Facts

2 each: 418 calories, 15g fat (4g saturated fat), 12mg cholesterol, 209mg sodium, 69g carbohydrate (50g sugars, 2g fiber), 4g protein.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1-1/2 cups self-rising flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups quick-cooking oats
  • 3/4 cup raisins
  • FILLING:
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • Dash salt
  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in oats and raisins.
  2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass. Bake at 325° for 13-14 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a large bowl, combine filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 3 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Oatmeal Sandwich Cremes in Best of Country Cookies 1999, p100

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JennatheBaker User ID: 7534634 28602
Reviewed Oct. 29, 2014

"I made these cookies without the raisins, and with cream cheese frosting filling instead. They went over very well. I will be making them again for the holidays!"

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DonnaMcNeal User ID: 2974576 74578
Reviewed Feb. 20, 2011

"they look like whoopie pies! Yummy"

MY REVIEW
redcow User ID: 47124 80944
Reviewed Oct. 19, 2010

"Best cookies!!!!! These were one of several kinds I made for cookie platters at my daughter's wedding. I have to share the recipe with others."

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