Oatmeal Sandwich Cookies: A Nostalgic Delight from Taste of Home

The scent of warm cinnamon and toasted oats is, for me, the very essence of comfort. It transports me back to crisp autumn afternoons, the kind where sunlight streams through kitchen windows, illuminating dust motes dancing in the air. I remember my grandmother’s kitchen, always a hub of activity, especially around the holidays. While she had a repertoire of elaborate cakes and pies, it was her simpler treats that truly captured my heart. One such treasure, a recipe I stumbled upon years ago in a Taste of Home cookbook, the Ultimate Cookie Collection, are these Oatmeal Sandwich Cookies. They’re not just cookies; they’re edible hugs, little parcels of chewy, spiced goodness filled with a sweet, creamy embrace. This particular recipe, found nestled within its pages, felt like a direct invitation from a dear friend, sharing a cherished family secret.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: Approximately 30-40 minutes (plus cooling)
• Servings: 54
• Yield: 4 1/2 dozen cookies
• Dietary Type: Contains Eggs, Dairy, Gluten

Ingredients

For the Cookies:

• 1 1⁄2 cups shortening
• 2 2⁄3 cups brown sugar, packed
• 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

For the Filling:

• 3⁄4 cup shortening
• 3 cups confectioners’ sugar
• 1 (7-ounce) jar marshmallow creme
• 1 tablespoon milk (you may need 1-3 tablespoons total to achieve the proper consistency)

Equipment Needed

To embark on this delightful cookie-making journey, you’ll want to have the following on hand:

• Large mixing bowls (at least two)
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheets
• Wire cooling racks
• Offset spatula or butter knife for spreading the filling

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Lightly grease your baking sheets. This step is crucial to prevent the cookies from sticking and ensure they bake evenly.

2. Cream the Foundation: In a large mixing bowl, cream together the shortening and packed brown sugar until the mixture is light and fluffy. This aeration is the first step towards tender cookies.

3. Incorporate the Wet Ingredients: Add the eggs, one at a time, beating well after each addition. This ensures the eggs are fully incorporated, contributing to the structure and richness of the cookies. Next, beat in the vanilla extract.

4. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg. Whisking them together ensures that the leavening agents and spices are evenly distributed before they are added to the wet ingredients.

5. Marry Wet and Dry: Gradually add the flour mixture to the creamed mixture, beating until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten too much, resulting in tougher cookies.

6. The Star Ingredient: Oats: Stir in the old-fashioned oats. This is where the characteristic texture of these cookies comes from. Make sure they are evenly distributed throughout the dough.

7. Portioning the Dough: Using a rounded teaspoonful, drop mounds of dough onto the prepared baking sheets. Ensure there is about 2 inches of space between each cookie to allow for spreading during baking.

8. Bake to Golden Perfection: Bake for 10 to 12 minutes, or until the edges are golden brown. Keep a close eye on them during the last few minutes, as ovens can vary. You want them to be set but still slightly soft in the center.

9. Cooling Process: Remove the cookies from the baking sheets and transfer them immediately to wire racks to cool completely. Allowing them to cool on the rack prevents the bottoms from becoming soggy.

10. Crafting the Creamy Filling: While the cookies cool, prepare the luscious filling. In a clean mixing bowl, cream together the shortening, confectioners’ sugar, and marshmallow creme.

11. Achieving the Perfect Consistency: Add milk, starting with 1 tablespoon, and beat until the filling is smooth and has a spreadable consistency. You may need to add up to 3 tablespoons of milk in total. The goal is a consistency that is easy to spread but not too runny.

12. Assembling the Sandwiches: Once the cookies are completely cool, spread a generous amount of the filling on the bottom half of one cookie. Then, top with a second cookie, bottom-side down, to create a sandwich.

Expert Tips & Tricks

For cookies that are consistently delightful, here are a few professional insights:

• Oat Perfection: Ensure you’re using old-fashioned oats (rolled oats) and not quick-cooking or instant oats. The old-fashioned oats provide the best chew and structure for these cookies.
• Shortening Savvy: Shortening is key here for that classic tender, melt-in-your-mouth texture that’s hard to achieve with butter alone in this type of recipe. If you must substitute, use a combination of butter and shortening, but be aware the texture might change slightly.
• Don’t Overbake: The cookies will continue to bake slightly on the hot baking sheet after you remove them from the oven. Pulling them out when they are just golden brown will prevent them from becoming hard and dry.
• Filling Consistency is Key: The milk addition for the filling is where you can fine-tune. If it’s too stiff, add a tiny bit more milk. If it’s too soft, you might have added too much liquid too quickly. A good filling will hold its shape but be easily spreadable.
• Even Spreading: For a uniform look and perfect bite, try using a small offset spatula or even a butter knife to spread the filling evenly on the bottom cookie before topping.

Serving & Storage Suggestions

These Oatmeal Sandwich Cookies are best enjoyed at room temperature, allowing the creamy filling to soften slightly and the oat cookie to yield its comforting chew. They are perfect for an afternoon tea, a picnic, or as a sweet ending to any meal.

To store them, ensure they are completely cooled. Place them in an airtight container, layering with parchment paper between layers if stacking them to prevent the filling from sticking to the cookies above. They will keep well at room temperature for 3-4 days. For longer storage, they can be frozen for up to 2 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	203.3	–
Calories from Fat	–	84 g
Total Fat	9.4 g	14 %
Saturated Fat	2.3 g	11 %
Cholesterol	15.7 mg	5 %
Sodium	91.2 mg	3 %
Total Carbohydrate	28.4 g	9 %
Dietary Fiber	0.8 g	3 %
Sugars	19 g	75 %
Protein	2 g	4 %

Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe stands beautifully on its own, here are a few ideas to put your own spin on it:

• Spice it Up: Add a pinch of ground cloves or allspice to the dry ingredients for a warmer, more complex spice profile, especially delightful in cooler months.
• Citrus Zest: Incorporating the zest of one lemon or orange into the cookie dough can add a bright, fresh counterpoint to the sweetness.
• Chocolate Drizzle: For a touch of indulgence, melt some semi-sweet or dark chocolate and drizzle it over the tops of the assembled cookies.
• Nutty Crunch: Add about 1/2 cup of chopped pecans or walnuts to the cookie dough along with the oats for a delightful crunch.

FAQs

Q: Why are my cookies spreading too much?
A: This can happen if your oven temperature is too low, your baking sheets are too hot, or if the dough is too warm. Ensure your oven is accurately preheated and allow the dough to chill slightly if it seems too soft.

Q: Can I use butter instead of shortening?
A: You can substitute butter for shortening, but be aware that butter has a higher water content, which can lead to flatter, crispier cookies. For this recipe, shortening provides the signature tender chew.

Q: How can I make the filling smoother?
A: Ensure your shortening and marshmallow creme are at room temperature. Creaming them thoroughly before adding confectioners’ sugar will also help create a smoother base.

Q: Can I make the cookie dough ahead of time?
A: Yes, you can prepare the cookie dough and refrigerate it for up to 2 days. Let it sit at room temperature for about 15-20 minutes before dropping it onto baking sheets.

Q: Are these cookies suitable for freezing?
A: Absolutely! They freeze very well. Make sure they are completely cooled and store them in an airtight container or freezer bag.

Final Thoughts

These Oatmeal Sandwich Cookies from Taste of Home are more than just a recipe; they are a gateway to cherished memories and the simple joy of baking. They represent a comforting tradition, a sweet indulgence that can be shared with loved ones. So, gather your ingredients, put on some music, and let the aroma of baking oats fill your kitchen. I encourage you to try this delightful recipe, perhaps with a warm glass of milk or a steaming mug of spiced apple cider. And when you take that first bite, I hope it brings you as much warmth and happiness as it does for me. Don’t hesitate to share your creations and any delightful variations you discover – happy baking!