Time 35m Yield about 4-1/2 dozen. Number Of Ingredients 15 Steps:
Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners’ sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.
Time 35m Yield 6 dozen, 36 serving(s) Number Of Ingredients 15 Steps:
Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well. Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips. To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well. Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.
Time 35m Yield 3 dozen. Number Of Ingredients 18 Steps:
In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in oats and raisins., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass. Bake at 325° for 13-14 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, combine filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Time 1h15m Yield 20 Number Of Ingredients 9 Steps:
Heat oven to 375°F. In large bowl, stir cookie mix, brown sugar, butter, peanut butter, water and egg until soft dough forms. Roll dough into 40 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheet. Press each ball with fingers to slightly flatten. Bake 9 to 10 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. In small bowl, stir peanut butter, frosting and milk until well blended. For each sandwich cookie, spread about 1 tablespoon filling on bottom of 1 cookie. Top with another cookie, bottom side down. Press together lightly, twisting slightly. Store tightly covered at room temperature.
Time 35m Yield 18 Number Of Ingredients 17 Steps:
In a mixing bowl, cream shortening and sugars. Beat in egg, water and vanilla. Combine flour, baking soda and cinnamon; gradually add to the creamed mixture. Stir in oats and raisins. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass. Bake at 325 degrees F for 13-14 minutes or until lightly browned. Remove to wire racks to cool. Combine filling ingredients in a mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.
Time 30m Yield 8 sandwiches Number Of Ingredients 15 Steps:
Preheat the oven to 350ºF (180ºC). In a large bowl, mix the butter and brown sugar until well combined. Add the molasses, vanilla, and eggs, and whisk thoroughly. Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined. Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies. Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one. Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly. While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined. Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made. Enjoy!
More about “oatmeal sandwich cremes recipes”
Time 35m Yield 18 Number Of Ingredients 17 Steps:
In a mixing bowl, cream shortening and sugars. Beat in egg, water and vanilla. Combine flour, baking soda and cinnamon; gradually add to the creamed mixture. Stir in oats and raisins. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass. Bake at 325 degrees F for 13-14 minutes or until lightly browned. Remove to wire racks to cool. Combine filling ingredients in a mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.
