Taste of Home
Oatmeal Sandwich Cookies
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 4-1/2 dozen.
These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey—always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana
Ingredients
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1-1/2 cups shortening
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2-2/3 cups packed brown sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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2-1/4 cups all-purpose flour
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2 teaspoons ground cinnamon
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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1/2 teaspoon ground nutmeg
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4 cups old-fashioned oats
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FILLING:
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3/4 cup shortening
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3 cups confectioners' sugar
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1 jar (7 ounces) marshmallow creme
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1 to 3 tablespoons 2% milk
Directions
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1.
Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats.
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2.
Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
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3.
For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts
1 sandwich cookie: 201 calories, 9g fat (2g saturated fat), 14mg cholesterol, 90mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 2g protein.
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