Average Rating: 4.709677TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 4-1/2 dozen.Ingredients
- 1-1/2 cups shortening
- 2-2/3 cups packed brown sugar
- 4 large eggs, room temperature
- 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
Instructions
- 1. Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats.
- 2. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
- 3. For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts
1 sandwich cookie: 201 calories, 9g fat (2g saturated fat), 14mg cholesterol, 90mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 2g protein.