Oatmeal Cream Cookies

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Welcome, Everyone! I am so glad you have landed here at Princess Pinky Girl to see these terrific Oatmeal Cream Cookies. My name is Diane. I blog about easy recipes at Recipes For Our Daily Bread, and fun family travel ideas at Our American Travels.

I am very thankful to be a guest blogger here at Princess Pinky Girl. If this is the first time you have visited her blog, you are in for a treat. My favorite things on her blog are the fantastic roundups she puts together. She finds the best ideas from all over Pinterest and the internet.

I am sharing with you today Oatmeal Cream Cookies. These oatmeal cookies are crunchy on the outside and incredibly moist on the inside. If you love a crunchy oatmeal cookie, you will enjoy these cookies filled with toffee and pecans. They are fantastic all by themselves, but when you add the delicious cream filling, they are amazing.

The original cookie recipe is from Susan Mallery’s Fools Gold Cookbook. I made these cookies after reviewing her cookbook. I am not kidding when I say they are the Best Oatmeal Toffee Cookies I have ever had. The first time I made them my family, including myself, almost ate all the dough before we could put the second batch in the oven. We love the oats with the toffee and pecans. It is a terrific combination! This time, I made a vanilla cream filling to go between two cookies. The filling is made with butter, shortening, powdered sugar, vanilla, and milk. It is light and sweet and goes perfectly with these soft crunchy cookies.

INGREDIENTS:

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (1 stick), at room temperature
• ¾ cup light brown sugar packed
• One large egg
• One teaspoon pure vanilla extract
• 1 & ¼ cups rolled oats (traditional or old fashioned oats) not quick-cooking
• 1 cup chopped chocolate-covered toffee bars (such as Heath bars)
• 1 cup walnuts or pecans, chopped
  FILLING:
• ½ cup unsalted butter softened
• ½ shortening
• 3 1/2 cups confectioners’ sugar, sifted
• One teaspoon pure vanilla extract
• One tablespoon milk

INSTRUCTIONS:

• Pre-heat oven to 350 degrees.
• Line 2 baking sheets with parchment paper.
• In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, egg, and vanilla.
• Mix in dry ingredients; just until blended.
• Fold in oats, toffee bars, and walnuts OR pecans.
• Drop cookies using a regular ice cream scoop onto the baking sheets lined with parchment paper.
• Next, Chill the unbaked cookies for 20 minutes in the refrigerator. You can also freeze them at this point. Once the cookies are frozen, put them into a ziplock freezer bag.
• Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
• Cool on a wire rack.
  FILLING:
• Use an electric mixer and cream the butter and shortening.
• Slowly add the powder sugar, vanilla, and milk.

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