Oatmeal Sandwich Cookies From Taste Of Home Recipes

OATMEAL COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

OATMEAL SANDWICH COOKIES

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.

DATE-FILLED SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies.

OATMEAL SANDWICH CREMES

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.

OATMEAL SANDWICH COOKIES FROM TASTE OF HOME

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.
• Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.
• For filling: in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.

LACY CHOCOLATE OATMEAL COOKIE SANDWICHES

Steps:

• Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Pour the melted butter into a bowl; 1 at a time, stir in the remaining ingredients, except the chocolate, stirring smooth after each addition.
• Use a 1/2-teaspoon measure to drop the batter on the prepared pans. Space the cookies about 3 inches apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper or foil onto racks to cool the cookies.
• When the cookies are completely cool, peel them off the foil and arrange half of them bottom side up on a pan. Use a small offset spatula to spread about 1/2 teaspoon of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

CREAM FILLED OATMEAL SANDWICH COOKIES

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.

OATMEAL SANDWICH COOKIES

Steps:

• In a mixing bowl, cream shortening and brown sugar.
• Add eggs, one at a time, beating well after each.
• Beat in vanilla.
• Combine flour, cinnamon, baking soda, salt, and nutmeg; add to creamed mixture.
• Stir in oats.
• Drop by rounded teaspoonfuls 2 in apart onto lightly greased baking sheets.
• Bake at 350°F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
• For filling, in a mixing bowl, cream shortening, sugar, and marshmallow creme. Add enough milk to achieve a spreading consistency. Spread filling on bottom half of the cookies; top with remaining cookies.

OATMEAL SANDWICH COOKIES

Steps:

• In a mixing bowl, cream shortening and brown sugar.
• Add eggs, one at a time, beating well after each.
• Beat in vanilla.
• Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture.
• Stir in oats.
• Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
• Bake at 350 degrees for 10-12 minutes or until golden brown.
• Remove to wire racks to cool.
• In a mixing bowl, cream shortening, sugar and marshmallow creme.
• Add enough milk and mix until spreading consistency is achieved.
• Spread filling on the bottom half of the cookies; top with remaining cookies.

OATMEAL COOKIES

Steps:

• In a mixing bowl, combine brown sugar, eggs, milk, oil and vanilla mix well. Combine flour, baking soda, salt, cinnamon and nutmeg stir into batter. Stir in oats, chocolate chips and raisins. Let stand for 5-10 minutes. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove immediately to wire racks.© Copyright Reiman Publications, 1993-1997