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
Oatmeal Sandwich Cookies
Oatmeal Sandwich Cookies
Prep Time
25 min
Cook Time
10 min
Yield
about 4-1/2 dozen
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
- 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.
- 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.
- 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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