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Ingredients
| multipurpose shortening: 1 1/2 cups |
| light brown sugar (packed): 2 2/3 cups |
| eggs: 4 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| ground cinnamon: 2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1 tsp |
| ground nutmeg: 1/2 tsp |
| rolled oats: 4 cups |
| multipurpose shortening: 3/4 cup |
| powdered sugar (unsifted): 3 cups |
| marshmallow cream topping: 1 7oz jar |
| 2% milk: 3 Tbl |
Oatmeal Sandwich Cookies
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
12 min -
Servings
54 serving(s)
Tags
- In a mixing bowl, cream shortening and brown sugar.
- Add eggs, one at a time, beating well after each.
- Beat in vanilla.
- Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture.
- Stir in oats.
- Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
- Bake at 350 degrees for 10-12 minutes or until golden brown.
- Remove to wire racks to cool.
- In a mixing bowl, cream shortening, sugar and marshmallow creme.
- Add enough milk and mix until spreading consistency is achieved.
- Spread filling on the bottom half of the cookies; top with remaining cookies.