Ingredients
1-1/2 cups shortening2-2/3 cups packed brown sugar4 large eggs, room temperature2 teaspoons vanilla extract2-1/4 cups all-purpose flour2 teaspoons ground cinnamon1-1/2 teaspoons baking soda1 teaspoon salt1/2 teaspoon ground nutmeg4 cups old-fashioned oatsFILLING:3/4 cup shortening3 cups confectioners’ sugar1 jar (7 ounces) marshmallow creme1 to 3 tablespoons 2% milk
Preparation
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.
