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Oatmeal Sandwich Cremes

 Oatmeal Sandwich Cremes
These hearty cookies appeal to all palates 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
18 ServingsPrep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1-1/2 cups King Arthur Unbleached 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.

2 of 2

Oatmeal Sandwich Cremes (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 cookies equals 418 calories, 15 g fat (4 g saturated fat), 12 mg cholesterol, 209 mg sodium, 69 g carbohydrate, 2 g fiber, 4 g protein.