So, I posted a picture of these oatmeal sandwich cookies here months ago as a Wordless Wednesday post. The picture was popular and requests (or demands) were made for the recipe. I intended to post the recipe but I goofed and didn’t have a legible copy of it and the cookbook had been returned to the library. I apologized for this and got a little grief from some of my readers for it.
Fast forward to now. The book was finally available at the library. The recipe is posted below and I’m very very very sorry for the delay.
These cookies are pretty similar to Little Debbie Oatmeal Creme Pies. If you enjoyed those as a kid, bake these cookies. If you never had them, bake these cookies…as long as you like oatmeal.
I baked these again tonight and made a slight change to the recipe that I didn’t make the first time I made them. The filling recipe calls for 1/2 cup vegetable shortening. The first time I made these, we could definitely tell that there was shortening in the filling. I’ve got no problems with shortening but I don’t really want to taste it in my food. So when I made the filling today, I used 1/4 cup shortening and 1/4 cup margarine. This did the trick…it didn’t alter the texture of the filling at all but it did eliminate the Crisco taste in the filling. Please note that I did not change the amount of butter in the filling!
The only other change I made to the recipe is that I made smaller cookies.
The recipe below is the original recipe as originally printed in The All-American Cookie Book by Nancy Baggett. I have added a few parenthetical notes about the recipe.
“Old-Timey” Oatmeal Sandwich Cookies
From The All-American Cookie Book by Nancy Baggett
- 2 2/3 cups unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- generous 1 3/4 cups packed light brown sugar
- 1 cup (2 sticks) unsalted butter, slightly softened
- 2/3 cup vegetable shortening
- 1 1/2 tablespoons light corn syrup
- 3 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup powdered sugar
- 2/3 cup (1 stick, plus 2 2/3 tablespoons) unsalted butter, slightly softened
- 1/2 cup vegetable shortening (See my substitution suggestion in the text above.)
- 1 1/2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 jar (1 1/3 cups) marshmallow creme (Marshmallow fluff!!)
- Preheat oven to 350 degrees. Grease several baking sheets or coat with nonstick spray. (I used sheets of parchment paper instead.)
- In a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl, with an electric mixer on high speed, beat together the brown sugar, butter, shortening, and corn syrup until well blended and lightened, about 1 1/2 minutes.
- Add the eggs, one at a time, then the vanilla, and beat until very light and fluffy, about 2 minutes.
- Beat in half of the flour mixture.
- Beat or stir in the remaining flour mixture and the oats until evenly incorporated.
- Drop the dough onto the baking sheets using a 1/8-cup measure or coffee scoop, spacing about 3 inches apart. Using a lightly greased hand, pat down the cookies just slightly. (I used a cookie scoop for this and made slightly smaller cookies.)
- Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12 minutes, or until lightly browned and barely firm when lightly pressed in the centers. Reverse the sheet from front to back halfway through to ensure even browning.
- Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. (Because I used parchment paper, the spatula wasn’t necessary as the cookies could easily be lifted off the parchment.)
- In a large bowl, with an electric mixer on medium speed, beat together the powdered sugar, butter, shortening, corn syrup, vanilla and salt until well blended and fluffy. Add the marshmallow creme and beat until well blended and smooth.
- Place half of the cookies underside up. Spoon a generous 2 tablespoons filling in the center of each cookie. Spread the filling to within 1/2 inch of the edge. Cover each with a second cookie of about the same size. Gently press down so the filling almost extends to the edges. (Be generous with the filling. You will have enough.)
- Store in individual plastic bags in the refrigerator for up to 1 week or freeze for up to 1 month. Let come to room temperature before serving. (Individual plastic bags seems really wasteful to me…a large plastic container in the fridge worked for me.)
Recipe note as printed in cookbook: Dough that is too warm may yield cookies that spread too much. If the baked cookies on your first sheet are more than about 3 1/4 inches across, refrigerate the remaining dough for a few minutes before continuing. This will produce slightly sturdier, more compact rounds, which are better suited for sandwiches.