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These oatmeal creme pie sandwich cookies are a special treat that are filled with sweet gooey nostalgia. Brown sugar oatmeal cookies with a marshmallow-ey filling. They’re easy to make, too!
Sometimes you’re looking for a quick cookie recipe to knock out a sweet treat. Other times, you want to take the time to make something a little more involved. These special goodies are for those days. Not that they’re difficult. They’re cookies. But sandwich cookies simply have a few more steps…steps that are worth it.
I made this recipe a long long time ago, and then it drifted to the back of my recipe box. (Anyone else have a recipe box, or are you pretty much all digital now?) Somehow I didn’t make them again until last week.
My sweet daughter-in-law and perfect grandbaby spent the day with me recently. We made a couple of changes from the original that, I think, take them through the roof…and I think I’ll be making them more frequently now.
Oatmeal sandwich cookies
The cookie recipe is pretty standard. A couple of ingredients I don’t always have on hand that you may want to check you have, are marshmallow creme and shortening. I remember my grandmother using a lot more shortening than I do.
And an ingredient that I am always excited to use is my fresh nutmeg. You can definitely use nutmeg from your spice shaker, but ooo… if you haven’t tried fresh nutmeg, please do! Game changer.
I like to use my cookie scoop so they come out much closer to round and the same size (for matching up for the sandwiches).
I only have one size scoop, which made for the finished cookie sandwiches being pretty close to the size you might see in a snack box. You can make them whatever size you like…the original recipe called for making the cookies much smaller for a daintier finished product.
I also strongly…emphatically… suggest you use parchment paper. I’m typically a baking stone kind of cookie baker. But for these sticky babies, whether you use a stone or baking sheet…you’ll want to put some parchment on top.
When you take them out of the oven, this allows you to slide the parchment off onto your cookie rack where the cookies can set up before you touch them with a spatula.
Let them cool completely on the racks before you even think about filling them. I like them slightly underbaked, which makes for a soft and chewy cookie sandwich. My daughter-in-law kind of enjoyed the crunchy cookies (ie: the ones that I invariably forget every single time I bake cookies). Try both!
Here’s the biggest change we made to the original recipe. We literally doubled the amount of marshmallow creme in the filling.
After mixing it up according to the instructions and tasting it, I couldn’t put my finger on why I didn’t love it. It was sweet. But just… sweet. My daughter-in-law named it perfectly when she said that it tasted like sweet shortening.
So, we added a tiny splash of vanilla and an entire second container of marshmallow creme.
The filling has less of a frosting consistency than the original, not quite as spreadable. It’s gooier. Stickier. And it tastes like marshmallows. Yum! But still really smooth.
You will want to use your cookie scoop to divvy this out, or use two spoons if you don’t have one. Instead of trying to spread the filling, just put your scoop in the middle of the bottom cookie, then gently press the top cookie on, twisting a little to encourage even spreading.
One tip is to watch your filling. It’s easy to overfill. And while no one’s complaining about the extra yum, you may end up running out. (Speaking from experience, the unfilled cookies are delicious on their own…especially the crunchy ones)
Store these in an airtight container to keep fresh and gooey. And be sure to share some with your favorite people.
While sandwich cookies are a little more work, they are a fun way to make something special and memorable. These aren’t an every day kind of cookie. They’re a ‘you’re worth the effort, special day, submitting my application for coolest mom/grandma/aunt/neighbor award, sit and have some coffee with me’ kind of cookie.