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Apr 10

Best Cookies Ever!!

My family loves these cookies.  They are a wonderful combination of an oatmeal cookie and marshmallow frosting to die for.  They are a little too sweet for my husband’s taste, but I could and have been known to over-eat them a bit, lol.  These Oatmeal Sandwich Cookies were published in Taste of Home magazine in the February/March 2001 edition.  I have reprinted the recipe below for convenience.

Oatmeal

 

Oatmeal Sandwich Cookies

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 jar (7 ounces) marshmallow creme
  • 1 to 3 tablespoons 2% milk

Directions

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in oats.
  • Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
  • For filling, in a small bowl, cream the shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies. Yield: about 4-1/2 dozen.

Nutritional Facts1 serving (1 each) equals 200 calories, 9 g fat (2 g saturated fat), 16 mg cholesterol, 91 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

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