I like a moist cookie. Crisp ones are good for dunking, but I don't do that. Give me a moist cookie anytime.

1 1/2 cups shortening
2 2/3 cups brown sugar
4 eggs
2 teaspoons vanilla
2 1/4 cups plain flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 cups oatmeal

FILLING:
3/4 cup shortening
3 cups powdered sugar, sifted
7 ounces marshmallow creme
1 to 3 tablespoons milk

In mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each one. Beat in vanilla.
Combine flour, baking powder, cinnamon, salt and nutmeg. Add to creamed mixture. Stir in oatmeal. Chill in fridge for 1 hour. Drop from rounded teaspoons 2 inches apart on greased baking sheet. Bake at 350 F. for 10 to 12 minutes or until golden brown. Remove to wire rack to cool
For filling: In mixing bowl, cream together shortening, powdered sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on half of the cooled cookies. Top with remaining cookies. Makes about 4 1/2 dozen.