Oatmeal Sandwich Cookies

These Oatmeal Sandwich Cookies are chewy, satisfying, and filled with sweet marshmallow goodness!

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 24 servings

Course: Dessert

Cuisine: American

For the Cookies:

1.5 cups shortening This will provide the perfect texture.
2.67 cups packed brown sugar For that rich, caramel flavor.
4 large eggs Essential for binding the ingredients.
2 teaspoons vanilla extract A must for enhanced flavor.
2.25 cups all-purpose flour The foundation of your cookies.
2 teaspoons ground cinnamon To add warmth and spice.
1.5 teaspoons baking soda For lift and softness.
1 teaspoon salt Balances the sweetness.
0.5 teaspoon ground nutmeg A hint of nutty flavor.
4 cups old-fashioned oats The star ingredient, providing texture and heartiness.

For the Filling:

Baking Instructions:

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.