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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 54 |
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These fun treats put a sweet fluffy filling between two chewy oatmeal cookies. They're perfect for snacking and to carry in lunch boxes. At bake sales, they go right away. Ingredients:
1-1/2 cups shortening |
2-2/3 cups packed brown sugar |
4 eggs |
2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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