If you’re on the hunt for a delightful treat that combines the wholesome goodness of oats with the sweet, creamy indulgence of marshmallow filling, look no further than these Oatmeal Sandwich Cookies. Perfectly chewy and utterly satisfying, these cookies are not just a dessert; they’re a celebration of flavors and textures. Whether you’re baking for a gathering, a family get-together, or just a cozy night in, these cookies are sure to impress. Let’s dive into the magic of how to make them!
Why It’s Crowd-Pleasing
Oatmeal Sandwich Cookies are a crowd-pleaser for several reasons. They strike a beautiful balance between chewy and soft, with a delightful crunch from the oats. The rich, sweet marshmallow filling adds a layer of indulgence that makes each bite feel like a treat. Plus, the aroma of cinnamon wafting through your kitchen as they bake will have everyone gathering around in anticipation. These cookies are not only comforting but also versatile, appealing to both kids and adults alike.
Ingredient List
To create these delicious Oatmeal Sandwich Cookies, gather the following ingredients:
- 1 1/2 cups shortening – This will provide the perfect texture.
- 2 2/3 cups packed brown sugar – For that rich, caramel flavor.
- 4 eggs – Essential for binding the ingredients.
- 2 teaspoons vanilla extract – A must for enhanced flavor.
- 2 1/4 cups all-purpose flour – The foundation of your cookies.
- 2 teaspoons ground cinnamon – To add warmth and spice.
- 1 1/2 teaspoons baking soda – For lift and softness.
- 1 teaspoon salt – Balances the sweetness.
- 1/2 teaspoon ground nutmeg – A hint of nutty flavor.
- 4 cups old-fashioned oats – The star ingredient, providing texture and heartiness.
- 3/4 cup shortening – For the filling, making it creamy.
- 3 cups confectioners’ sugar – Sweetness for the marshmallow filling.
- 1 (7-ounce) jar marshmallow crème – The best part of the sandwich!
- 2 to 3 tablespoons milk – To adjust the consistency of the filling.
Hardware & Gadgets
Before you start baking, make sure you have the following tools handy:
- Mixing bowls – For combining your ingredients.
- Measuring cups and spoons – Precision is key in baking!
- Cookie sheets – To bake your cookies evenly.
- Parchment paper – For easy cleanup and to prevent sticking.
- Hand mixer or stand mixer – To cream the shortening and sugar effortlessly.
- Cooling rack – To cool your cookies after baking.
Cook Oatmeal Sandwich Cookies Like This
Follow these simple steps to create your Oatmeal Sandwich Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Shortening and Sugar
In a large mixing bowl, combine 1 1/2 cups of shortening and 2 2/3 cups of packed brown sugar. Use your hand mixer or stand mixer to cream them together until the mixture is light and fluffy.
Step 3: Add the Eggs and Vanilla
Beat in 4 eggs, one at a time, mixing well after each addition. Then, stir in 2 teaspoons of vanilla extract.
Step 4: Combine Dry Ingredients
In another bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 1/2 teaspoons of baking soda, 1 teaspoon of salt, and 1/2 teaspoon of ground nutmeg.
Step 5: Mix the Dry Ingredients with the Wet
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix.
Step 6: Fold in the Oats
Gently fold in 4 cups of old-fashioned oats until evenly distributed throughout the dough.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto prepared cookie sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 8: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Step 9: Prepare the Filling
In a medium bowl, beat together 3/4 cup of shortening, 3 cups of confectioners’ sugar, and the jar of marshmallow crème. If the filling is too thick, add 2 to 3 tablespoons of milk to achieve your desired consistency.
Step 10: Assemble the Sandwich Cookies
Once the cookies are completely cool, spread a generous amount of the marshmallow filling on the bottom of one cookie and top it with another cookie, creating a sandwich.
Variations by Season
Feel free to experiment with different flavors and ingredients throughout the year:
- Fall: Add chopped apples and cranberries to the dough for a seasonal twist.
- Winter: Incorporate white chocolate chips and a sprinkle of peppermint for a festive touch.
- Spring: Substitute half the oats with shredded coconut for a tropical vibe.
- Summer: Use almond extract instead of vanilla and add a handful of chopped nuts for crunch.
Chef’s Rationale
Creating Oatmeal Sandwich Cookies is about balancing flavors and textures. The oats provide a hearty base, while the marshmallow filling offers a sweet contrast. Using shortening instead of butter helps maintain the cookies’ softness and chewiness, making them perfect for sandwiching. Each ingredient plays a role in the final product, resulting in a cookie that’s not just delicious but also satisfying.
Store, Freeze & Reheat
To keep your Oatmeal Sandwich Cookies fresh:
- Store: Keep cookies in an airtight container at room temperature for up to a week.
- Freeze: For longer storage, freeze the assembled cookies in a single layer, then transfer to a freezer-safe container. They can last up to 3 months.
- Reheat: If you prefer warm cookies, pop them in the microwave for a few seconds to enjoy the gooey filling again.
Popular Questions
Can I use butter instead of shortening?
While you can use butter, the texture of the cookies may be slightly different. Shortening helps maintain a chewy consistency, while butter can make them a bit crisper.
What can I substitute for marshmallow crème?
If you can’t find marshmallow crème, you can make a simple filling using whipped cream cheese and powdered sugar for a delicious alternative.
How do I know when the cookies are done?
Look for the edges to be golden brown. The centers may appear slightly underbaked, but they will firm up as they cool.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend, and make sure the oats are certified gluten-free.
Ready, Set, Cook
Now that you have the recipe and all the tips to make these delightful Oatmeal Sandwich Cookies, it’s time to gather your ingredients and start baking! Your kitchen is about to fill with amazing aromas that will have everyone asking for seconds. Enjoy the baking process, and don’t forget to share these cookies with friends and family—they’re bound to become a favorite in your household!
Oatmeal Sandwich Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, combine 1 1/2 cups of shortening and 2 2/3 cups of packed brown sugar. Use your hand mixer or stand mixer to cream them together until the mixture is light and fluffy.
- Beat in 4 eggs, one at a time, mixing well after each addition. Then, stir in 2 teaspoons of vanilla extract.
- In another bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 1/2 teaspoons of baking soda, 1 teaspoon of salt, and 1/2 teaspoon of ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix.
- Gently fold in 4 cups of old-fashioned oats until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto prepared cookie sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- In a medium bowl, beat together 3/4 cup of shortening, 3 cups of confectioners' sugar, and the jar of marshmallow crème. If the filling is too thick, add 2 to 3 tablespoons of milk to achieve your desired consistency.
- Once the cookies are completely cool, spread a generous amount of the marshmallow filling on the bottom of one cookie and top it with another cookie, creating a sandwich.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze assembled cookies in a single layer for up to 3 months.
- Warm cookies briefly in the microwave to enjoy the gooey filling.
