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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

  • 1-1/2 cups shortening
  • 2-2/3 cups packed brown sugar
  • 4 large eggs, room temperature
  • 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

  • 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.
  • 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.
  • 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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