OATMEAL COOKIES IN A JAR RECIPES
OATMEAL SANDWICH COOKIES RECIPE: HOW TO MAKE IT
These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey—always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 4-1/2 dozen.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 201 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 90mg sodium, CarbohydrateContent 28g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
TOASTED OATMEAL COOKIES RECIPE | SOUTHERN LIVING
If you're the type of cook who likes to keep the family cookie jar full of homemade treats (lucky family!), this cookie recipe is worth bookmarking because you'll want to make it again and again. From the November 1992 issue of Southern Living, these Toasted Oatmeal Cookies are from the kitchen of Delana Smith of Birmingham, Alabama. Our test kitchen loved these cookies back then, and we think they deserve a second look today, mainly because of the toasted oats, which elevate an everyday cookie into something special. Instead of mixing quick-cooking oats straight from the can into the cookie batter, Smith toasts them in the oven in a sheet pan with melted butter and a cup of chopped pecans. Once the nuts and oats are fragrant and lightly browned, remove them from the oven to cool before adding them to the cookie batter. It's a brilliant technique that takes hardly any effort at all. The toasted oats add a subtle richness and depth of flavor, while the raisins, brown sugar, and cinnamon make these cookies taste comforting and familiar. Best of all, the recipe makes five dozen cookies—perfect for a cookie-loving family, school bake sales, or any occasion you might need to whip up a homey batch of cookies. Which is just about anytime.
Provided by Delana Smith
Categories Cookies
Yield 5 dozen
Number Of Ingredients 12
Steps:
- Melt 1/2 cup butter in a 15- x 10 x 1-inch jellyroll pan at 425˚. Remove from oven; add oats and pecans, stirring to coat. Bake at 425˚ for 15 to 18 minutes, stirring occasionally, until lightly browned; set aside to cool.
- Beat remaining 1 cup butter at medium speed with an electric mixer until soft and creamy. Gradually add sugars, beating well. Add egg and vanilla, mixing well. Stir in oat mixture and raisins.
- Drop by rounded tablespoonfuls onto lightly greased cookie sheets; bake at 375˚ for 10 to 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove cookies to wire racks to cool completely.
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