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 4 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 love to pile them high on a plate and watch them disappear.
Oatmeal Sandwich Cookies
- 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
- 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.
Recipe source: Taste of Home
Looking for a special occasion dessert? This Hummingbird Cake is one of the most popular recipes on Spicy Southern Kitchen.
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