Recipe by Baby Kato
Sweet, fluffy, filling sandwiched between chewy oatmeal cookies. What could be better? Nothing if you ask my dh, this is one of his personal favourites. These treats never last long at my house.
Top Review by Annacia
Photo may be seen here (in Christmas Delight): http://feastyoureyes.smugmug.com/
Terrific cookies. I made them on Dec 22 and I'm pretty darned sure that they aren't going to last till Christmas! They do spread nicely and make lovely crisp counterpart to the fluffy filling. I found that 9 mins baking time gave me the best results. Everyone in the family from the kids to the grandparents will enjoy these lightly spiced and yummy cookies. Thanks so much for this 5 star cookie BK. :D
- 354.88 ml shortening
- 631.69 ml sugar, brown
- 4 eggs, large
- 9.85 ml vanilla, pure extract
- 532.32 ml flour
- 7.39 ml baking soda
- 4.92 ml salt
- 9.85 ml cinnamon, fresh ground
- 2.46 ml ground nutmeg
- 1.23 ml mace
- 946.36 ml oats, old fashioned
- 177.44 ml shortening
- 709.77 ml icing sugar
- 7.39 ml vanilla
- 198.44 g marshmallow creme
- 14.79-36.97 ml milk
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cream the shortening and sugar in a large bowl.
- Add the eggs, one at a time, beating well after each egg, then add the vanilla and mix well.
- Combine flour, baking soda, salt and spices mix well and add to creamed mixture, then stir in the oats.
- Drop by rounded teaspoon, two inches apart onto lightly greased sheet and bake at 350 degrees for 10 – 12 minutes, then remove to wire rack to cool.
- While the cookies are cooling, grab a small bowl, cream the shortening, sugar and marshmallow crème together.
- Add the vanilla to the milk.
- Next add the milk slowly to the marshmallow mixture, to get a nice spreading consistency you may not need to use all the milk.
- Spread filling on one cookie and top with another cookies.
- Get yourself a big glass of cold milk and enjoy!