Oatmeal Cookie Sandwiches
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves 24 sandwiches
Ingredients
Cookies:
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 tsp Clabber Girl® Baking Soda
- 1 tsp Clabber Girl® Baking Powder
- 1 tsp salt
- 3/4 cup granulated sugar
- ¾ cup Crisco® All-Vegetable Shortening
- 4 tbsp Grandma’s® Molasses
- 2 eggs, beaten
- 2 tsp Spice Islands® Pure Vanilla Extract
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Filling:
- ¾ cup Crisco® All-Vegetable Shortening
- 2 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
- 1 tsp Spice Islands® Pure Vanilla Extract
- Pinch of salt
Directions
Cookies:
- Preheat oven to 350°F (175°C).
- Whisk together flour, oats, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat sugar and Crisco until creamy. Add molasses, eggs, and vanilla, and mix until well combined.
- Gradually mix in the dry ingredients until a thick dough forms. Fold in walnuts and raisins if using.
- Scoop 2 tablespoons of dough and roll it into a ball. Place the balls onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until edges are lightly browned and centers are set. Cool for 5 minutes, then transfer to a wire rack to cool completely.
Filling:
- Beat the Crisco in a large bowl until smooth. Add powdered sugar, marshmallow creme, vanilla, and a pinch of salt. Beat until fluffy.
Assembly:
- Once cookies are completely cool, match them by size. Spoon or pipe a dollop of filling onto the flat side of one cookie and gently press a second cookie on top to form a sandwich.
- Repeat with the remaining cookies. Chill for 15–20 minutes before serving
