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Oatmeal Sandwich Cremes

By: Lesley Mansfield

"These hearty cookies appeal to all palates whenever I take them to a family get-together or church bake sale. They're worth the little extra effort!"

Rate/Review | Read Reviews (9)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

3/4 cup shortening
1 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup water
1 teaspoon vanilla extract
1 1/2 cups self-rising flour*
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups quick-cooking oats
3/4 cup raisins
FILLING:
1/2 cup butter or margarine, softened
1/2 cup shortening
3 3/4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Dash salt

Directions

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.

Footnotes

As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
As a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.