Oatmeal Sandwich Cookies

Total Time Prep: 25 min. Bake: 10 min./batch + cooling
Yield about 4-1/2 dozen
Test Kitchen Approved
Our homemade oatmeal sandwich cookies are even better than the ones you pulled out of a lunchbox when you were a child.

Ingredients

  • 1 cup shortening
  • 2-2/3 cups packed brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 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. Chill dough for 30-45 minutes before portioning.
  2. Drop by rounded tablespoonfuls 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.

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
Recipe Creator

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