Oatmeal Sandwich Cookies have a creamy, thick marshmallow filling sandwiched between 2 chewy , but soft oatmeal cookies. They are the perfect after school snack when paired with a glass of milk.
This recipe makes a huge batch, about 3 dozen to be exact. That might be enough to feed the whole neighborhood.
Or just me. 🙂
If you generously fill the sandwich cookies with filling, you may run a little short, but the cookies are quite good eaten plain.
The cookies are just a little soft and chewy and flavored with cinnamon and nutmeg. They are made with shortening instead of butter which really helps them hold their shape and gives them a wonderful soft texture. I find they taste just like Little Debbie Oatmeal Cream Pies which were one of my favorite treats as a child.
I love to pile them high on a plate and watch them disappear.
How To Make Oatmeal Sandwich Cookies
(More detailed instructions below.)
- Make the cookie dough. Cream the shortening and brown sugar. Beat in egg and vanilla. Add dry ingredients.
- Bake cookies. Drop batter by rounded teaspoonfuls on prepared baking sheets. Bake 10 to 12 minutes. Let cool.
- Make filling. Beat shortening, sugar, and marshmallow cream until smooth. Beat in milk until it becomes a good spreading consistency.
- Assemble cookies. Spread filling on bottom half of cookies. Top with remaining cookies.
Storage
Will keep in an airtight container at room temperature for 4 to 5 days.
Recipe Tip
Use old-fashioned oats. They produce a chewier texture in the cookies.
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More Delicious Cookie Recipes
- No-Bake Chocolate Oatmeal Cookies
- Butterfinger Cookies
- Oatmeal Butterscotch Cookies
- White Chocolate Oatmeal Cookies
Oatmeal Sandwich Cookies
Ingredients
- 1 1/2 cups shortening
- 2 2/3 cups packed brown sugar
- 4 eggs
- 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 (7-ounce) jar marshmallow creme
- 2 to 3 tablespoons milk
Instructions
- Preheat oven to 350 degrees and lightly grease 2 baking sheets.
- Using an electric mixer, cream shortening and brown sugar.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Combine flour, cinnamon, baking soda, salt, and nutmeg and add to mixture. Beat just until combined.
- Stir in oats.
- Drop batter by rounded teaspoonfuls onto prepared baking sheets. Place in oven and bake until golden brown, about 10-12 minutes. (You will have to bake multiple batches.)
- Let cool on baking sheets 3 to 5 minutes and then remove to wire racks to cool completely.
- To make filling, use an electric mixer to beat shortening, sugar, and marshmallow creme until smooth.
- Beat in enough milk to get desired consistency.
- Spread filling on the bottom of half of the cookies and top with remaining cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Taste of Home
Originally posted May 6, 2016.
Disclosure: This post contains affiliate links.
Can I use butter in the filling instead of shortening?
Can I freeze these if wrapped individually?
Lol it only made 14 large cookies 😂
Also, do these need to be refrigerated?
I have made these countless times. The recipe is perfect. If you prefer a butter flavor, use butter flavored Crisco.
I have passed on this recipe to several friends. I have even made them for bakery boxes I have sold.
Thank you for the recipe!
I made these and they are DELICIOUS!