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 Tip Use old-fashioned oats. They produce a chewier texture in the cookies. Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook. More Delicious Cookie Recipes No-Bake Chocolate Oatmeal Cookies Butterfinger Cookies Oatmeal Butterscotch Cookies White Chocolate Oatmeal Cookies Print Oatmeal Sandwich Cookies Oatmeal Sandwich Cookies will take you back to childhood with a thick and creamy marshmallow center sandwiched between 2 chewy, soft oatmeal cookies. Course Dessert Prep Time 20 minutes minutesCook Time 12 minutes minutesTotal Time 32 minutes minutes Servings 36 cookies Calories 302kcal Author Christin Mahrlig EquipmentElectric Stand MixerRimmed Baking Sheets Ingredients1 1/2 cups shortening2 2/3 cups packed brown sugar4 eggs2 teaspoons vanilla extract2 1/4 cups all-purpose flour2 teaspoons ground cinnamon1 1/2 teaspoons baking soda1 teaspoon salt1/2 teaspoon ground nutmeg4 cups old-fashioned oatsFilling3/4 cup shortening3 cups confectioners’ sugar1 (7-ounce) jar marshmallow creme2 to 3 tablespoons milk InstructionsPreheat oven to 350 degrees and lightly grease 2 baking sheets.Using an electric mixer, cream shortening and brown sugar.Add eggs, one at a time, beating well after each addition.Add vanilla.Combine flour, cinnamon, baking soda, salt, and nutmeg and add to mixture. Beat just until combined.Stir in oats.Drop batter by rounded teaspoonfuls onto prepared baking sheets. Place in oven and bake until golden brown, about 10-12 minutes. (You will have to bake multiple batches.)Let cool on baking sheets 3 to 5 minutes and then remove to wire racks to cool completely.To make filling, use an electric mixer to beat shortening, sugar, and marshmallow creme until smooth.Beat in enough milk to get desired consistency.Spread filling on the bottom of half of the cookies and top with remaining cookies. NotesCookies can be stored at room temperature for 4 to 5 days. NutritionCalories: 302kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 18mg | Sodium: 123mg | Potassium: 72mg | Fiber: 1g | Sugar: 29g | Vitamin A: 28IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mgWant to Save This Recipe?Save This Recipe Recipe source: Taste of Home Originally posted May 6, 2016. Disclosure: This post contains affiliate links. The post Oatmeal Sandwich Cookies appeared first on Spicy Southern Kitchen.