Nostalgia Overload: Oatmeal Sandwich Cookies
Do you remember opening your lunch bag in elementary school to find a sandwich, chips and that awesome oatmeal sandwich cookie wrapped in plastic? We do, and it was awesome. With that in mind, we brought in Lee Ann Miller of Walnut Creek Cheese in Ohio’s Amish Country to teach us a homemade recipe that’s WAY better than the store bought version. Try it at home and let us know what you think!
Lee Ann Miller’s “Oatmeal Debbie Cookies”
What you’ll need for the cookies
- 1 cup butter-flavored shortening or margarine
- 3 cups brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1-1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/8-¼ teaspoon nutmeg (optional)
- 2-1/2 cups all-purpose flour
- 3 cups quick oats (uncooked)
What you’ll need for the filling
- 3 egg whites, beaten stiff
- 1 c. shortening
- 4 c. powdered sugar
- 2 to 3 Tablespoons milk
- In a mixer, cream together shortening and sugar.
- Add eggs one at a time, beating well after each one is added.
- Beat in vanilla.
- Sift together salt, soda, cinnamon, nutmeg and flour.
- Add the flour mixture and quick oats to the creamed mixture.
- Bake at 350 degrees for 9-11 minutes. Do not allow cookies to get golden brown. Bake cookies until they look set on top. This is an easy cookie to over bake so be careful.
- While the cookies are baking, make the filling.
- Beat egg whites until stiff, set aside.
- Cream shortening and gradually add powdered sugar.
- Add vanilla and milk.
- Fold or beat in stiff egg whites.
- Spread between 2 baked Debbie Cookies.