These fun treats are perfect to snack on and to pack in lunch boxes. They always sell out at bake sales.
—JAN WOODALL INDIANAPOLIS, IN
PREP: 25 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 4 1/2 DOZEN
1 1/2 cups shortening
2 2/3 cups packed brown sugar
4 large 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 2% milk
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. 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 cookies to wire racks to cool.
3. For filling, in a small bowl, cream the 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.
5 STAR TIP
Don’t have shortening? Butter can be substituted for shortening in equal amounts; however, the cookies will differ. Cookies made with butter will spread out more and have a darker color, but they’ll also be loaded with buttery flavor.