Cookies
Oatmeal Sandwich Cookies
Oatmeal Sandwich Cookies have a creamy, thick marshmallow filling sandwiched between 2 chewy, but soft oatmeal cookies. They are
- Serves 36 cookies
- Prep 20 minutes
- Cook 12 minutes
- Total 32 minutes
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
Recipe source: Taste of Home
Originally posted May 6, 2016.
Disclosure: This post contains affiliate links.
Recipe
Oatmeal Sandwich Cookies
Oatmeal Sandwich Cookies will take you back to childhood with a thick and creamy marshmallow center sandwiched between 2 chewy, soft oatmeal cookies.
- Serves 36 cookies
- Prep 20 minutes
- Cook 12 minutes
- Total 32 minutes
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
- 1
Preheat oven to 350 degrees and lightly grease 2 baking sheets.
- 2
Using an electric mixer, cream shortening and brown sugar.
- 3
Add eggs, one at a time, beating well after each addition.
- 4
Add vanilla.
- 5
Combine flour, cinnamon, baking soda, salt, and nutmeg and add to mixture. Beat just until combined.
- 6
Stir in oats.
- 7
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.)
- 8
Let cool on baking sheets 3 to 5 minutes and then remove to wire racks to cool completely.
- 9
To make filling, use an electric mixer to beat shortening, sugar, and marshmallow creme until smooth.
- 10
Beat in enough milk to get desired consistency.
- 11
Spread filling on the bottom of half of the cookies and top with remaining cookies.
Notes
Cookies can be stored at room temperature for 4 to 5 days.
Equipment
- Electric Stand Mixer
- Rimmed Baking Sheets
Nutrition
- Calories302 kcal
- Carbohydrates43 g
- Protein3 g
- Fat14 g
- Saturated Fat3 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat6 g
- Trans Fat2 g
- Cholesterol18 mg
- Sodium123 mg
- Potassium72 mg
- Fiber1 g
- Sugar29 g
- Vitamin A28 IU
- Vitamin C0.01 mg
- Calcium25 mg
- Iron1 mg
