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Oatmeal Sandwich Cremes

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
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    3 dozen

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.
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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