Old Fashioned Oatmeal Sandwich Cookies

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• generous 1/2 tsp salt
• generous 1 3/4 cup light brown sugar, packed
• 1 cup 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 oats
• 3/4 cup powdered sugar
• 2/3 cup butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 tablespoons light corn syrup
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 (7 ounce) jar marshmallow creme

Recipe

• 1 preheat oven to 350*.
• 2 grease several baking sheets or coat with nonstick spray.
• 3 for the cookies;.
• 4 in a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
• 5 in a large bowl, with an electric mixer on medium speed, beat together the brown sugar,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" apart. using a lightly greased hand, pat down the cookies just slightly. bake the cookies, one sheet at a time, in the middle of the over for 9-12 minutes, or until lightly browned and barely firm when lightly pressed in centers. reverse sheets halfway through, from front to back 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.
• 6 filling:.
• 7 in a large bowl, with an electric mixer on medium speed, beat together the powdered sugar,sugar, butter, shortening, corn syrup, vanilla and salt until well blended and fluffy. add the marshmallow creme and beat until well blended and smooth.
• 8 place half of the cookies underside up. spoon a generous 2 tbls spoons filling in the center of each cookie.
• 9 spread the filling to within 1/2" of edge. cover each with a second cookie of about the same size.
• 10 gently press down so the filling almost extends to the edges.
• 11 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.
• 12 **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" across.refrigerate the dough for a few minutes before continuing. this will result in a more sturdier, more compact cookie round which are better suited for sandwich cookies.