Best Cream Filled Oatmeal Cookies Recipes

Cream Filled Oatmeal Sandwich Cookies image

Provided by Chef53Kathy

Time 35m

Yield 6 dozen, 36 serving(s)

Number Of Ingredients 15

10 tablespoons flour
2 cups milk
1 lb margarine
2 cups granulated sugar
4 teaspoons vanilla
1/2 teaspoon salt
1 lb margarine
16 ounces light brown sugar
2 cups granulated sugar
2 teaspoons vanilla
4 large eggs
3 cups flour
2 teaspoons baking soda
2 teaspoons salt
18 ounces quick-cooking oatmeal

Steps:

Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well.
Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips.
To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well.
Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.

Nutrition Facts : Calories 434.4, Fat 22.4, SaturatedFat 4.2, Cholesterol 25.4, Sodium 489.5, Carbohydrate 54.6, Fiber 1.7, Sugar 34.7, Protein 5

Cream Filled Oatmeal Cookies image

Provided by Julie Deal

Categories Cookies

Number Of Ingredients 16

Steps:

1. Cream 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.
2. Filling: 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.