These taste like Little Debbie's Oatmeal Pies, but incredibly fresh. The cookies are chewy, and the filling is perfectly sweet--like a fluffier Oreo filling. These are time-consuming to make simply because of the sheer number of cookies. Modified from Taste of Home Feb/March 2001 issue.
Course: Dessert, Snack
Keyword: cookies, oats, sandwich cookies
Servings: 30cream pies
Author: Beth Cato
2 2/3cupsbrown sugarpacked
2 1/4cupsall-purpose flour
1 1/2teaspoonsbaking soda
4cupsold-fashioned rolled oats
7ozmarshmallow creme1 jar
1 - 3Tablespoonsmilk or half & half
Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!
Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.
Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.
To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow crème. Add a tablespoon of milk and gradually add more as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.