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
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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!
Can u use butter rather than shortening?
You can, but it will change the texture of the cookies. Shortening makes cookies that are a little more soft and tender and they don’t tedn to spread quite as much as cookies made with butter.
Could I use coconut oil?
These look perfect! Will be making them this weekend. Thanks.
These were my favorite cookies as a child. Love this homemade version.
when you say shortening is that lard or margarine
It’s solid vegetable shortening (Crisco)
Oatmeal sandwich cookies were always a favorite of mine as a kid! These are making me so nostalgic!
Oh my goodness, these look so soft and delicious! And marshmallow creme filling sounds amazing!! Definitely loving these. <3
I was so obsessed with the Little Debbie version of these when I was a kid. They used to sell them at our school and me and my friends would take turns once a week buying them for each other. But this homemade kind looks a billion times better! I’ve wanted to make these for a long time. I can’t wait to give it a try!
Chewy and soft cookies are great on their own and perfect for a sandwich cookie! These are such a special treat! Hope you have a wonderful Mother’s Day, filled with good things tomorrow. : )
This batch would only feed me…the neighbors will have to wait! These look beyond delicious, Christin, and I love that marshmallow-y filling! Have a wonderful Mother’s Day. 🙂