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Oatmeal Sandwich Cremes

These hearty cookies appeal to everyone whenever I take them to a family get-together or church bake sale. They're worth the little extra effort! — Lesley Mansfield, Monroe, North Carolina
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    3 dozen


  • 3/4 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large 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
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • Dash salt


  • 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.
Editor's Note
As a substitute for each 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • JennatheBaker
    Oct 29, 2014

    I made these cookies without the raisins, and with cream cheese frosting filling instead. They went over very well. I will be making them again for the holidays!

  • DonnaMcNeal
    Feb 20, 2011

    they look like whoopie pies! Yummy

  • redcow
    Oct 19, 2010

    Best cookies!!!!! These were one of several kinds I made for cookie platters at my daughter's wedding. I have to share the recipe with others.

  • Connie Kivley
    Oct 29, 2009

    No comment left