cream filled oatmeal cookies
(6)
My family and friends love these cookies. They take a little time but are well worth the effort. I like to chill the batter overnight and use parchment paper or a silicone baking mat.(the cookies come off much easier)!
(6)
method
Bake
Ingredients For cream filled oatmeal cookies
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2 cparkay margarine (room temp)
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2 cbrown sugar
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2 cplain sugar
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2 tspvanilla extract
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4eggs, beaten well
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3 cplain flour
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2 tspsalt
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2 tspbaking soda
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6 cquick cooking oats
- FILLING
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10 Tbspplain flour
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2 cmilk
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2 cparkay margarine (room temp)
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1/2 tspsalt
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4 tspvanilla extract
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2 cplain sugar
How To Make cream filled oatmeal cookies
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1Cream together 2 cups margarine,2 cups brown sugar, 2 cups plain sugar and 2 teaspoons vanilla. After completing that, add the beaten eggs to the mixture. In a separate bowl mix together 3 cups plain flour, 2 teaspoons salt, and 2 teaspoons soda. Add dry ingredents to the creamed mixture and mix well. Add 6 cups of quick oats. (I like to refridgerate my batter over night). Drop on a cookie sheet covered with parchment paper or a silicone baking mat. Bake for 15 minutes at 350 degrees. Let cookies cool for a few minutes before removing to a cooling rack.
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2Filling: Put 10 tablespoons of plain flour into a medium saucepan. Slowly add 2 cups milk cooking over medium/medium low heat. Stirring constantly until mixture has thickened. COOL completely. (I usually cover the top with saran wrap until cool). In a separate bowl cream 2 cups margarine, 1/2 teaspoon salt, 4 teaspoons vanilla, and 2 cups of plain sugar. Add the cooled flour and milk mixture and whip until fluffy. Fill cookies. Note: Cookies will get softer after the set for a while.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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