Oatmeal Sandwich Cookies have a creamy, thick marshmallow filling sandwiched between 2 chewy , but soft oatmeal cookies. They are the perfect after school snack when paired with a glass of milk.

This recipe makes a huge batch, about 3 dozen to be exact. That might be enough to feed the whole neighborhood.

Or just me.  

If you generously fill the sandwich cookies with filling, you may run a little short, but the cookies are quite good eaten plain.

The cookies are just a little soft and chewy and flavored with cinnamon and nutmeg. They are made with shortening instead of butter which really helps them hold their shape and gives them a wonderful soft texture. I find they taste just like Little Debbie Oatmeal Cream Pies which were one of my favorite treats as a child.
I love to pile them high on a plate and watch them disappear.

How To Make Oatmeal Sandwich Cookies

(More detailed instructions below.)

Make the cookie dough. Cream the shortening and brown sugar. Beat in egg and vanilla. Add dry ingredients.

Bake cookies. Drop batter by rounded teaspoonfuls on prepared baking sheets. Bake 10 to 12 minutes. Let cool.

Make filling. Beat shortening, sugar, and marshmallow cream until smooth. Beat in milk until it becomes a good spreading consistency.

Assemble cookies. Spread filling on bottom half of cookies. Top with remaining cookies.

Storage

Will keep in an airtight container at room temperature for 4 to 5 days.

Recipe ...