I can’t thank Spicy Southern Kitchen enough for this wonderful recipe. Honestly, I thought making Oatmeal Sandwich Cookies would be a lot harder. This isn’t a “plop any old where” type of cookie, to be sure, but it’s also not terribly difficult. The hardest parts are making multiple batches at once, and not eating them all as you make them! I highly recommend using wire racks to cool, rather than plates. These cookies need a bit of structure to hold the sandwich together, and cooling on plates makes cookies soggy. Get your hands on a cookie rack to solve this problem for good.

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

 

For the Filling:

3/4 cup shortening

3 cups confectioners’ sugar

1 (7-ounce) jar marshmallow crème

2 to 3 tablespoons milk

 

Instructions

 

Preheat oven to 350 degrees and lightly grease two 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 teaspoonful 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 the filling, use an electric mixer to beat shortening, sugar, and marshmallow creme until smooth. Beat in enough milk to get the desired consistency.

Spread filling on the bottom of half of the cookies and top with remaining cookies.

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Quick tip: Don’t substitute butter for the shortening in this one – you’ll lose the shape and the airy texture.

Recipe and image courtesy of Spicy Southern Kitchen