Oatmeal Sandwich Creams

Now HERE'S a cookie you can really sink your teeth into! Forget the Little Debbie's, these things are serious. Two delightful oatmeal cookies with a sweet, fluffy cream filling sandwiched in between. This is the second time I have made these cookies and even though the recipe makes a LOT (see photo below) they don't seem to hang around the house very long. This recipe came from a fall holiday magazine from Taste of Home. My sister brought this magazine to me when I was laid up in the hospital last September from my lung collapse.

Oatmeal Sandwich Creams

Ingredients:

• 1-1/2 cups shortening
• 2-2/3 cups packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups 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 milk

Directions:

1. Preheat oven to 350°In a large bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. 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 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.