DATE FILLED OATMEAL COOKIES
This makes a huge batch, cut the recipe in half if desired. These cookies are best if they sit for a couple of days to soften. They freeze well also. From Company's Coming Cookie cookbook.
Provided by Martina
Categories Dessert
Time 50m
Yield 84 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar together well.
- Slowly mix in milk.
- Add remaining ingredients.
- Mix well.
- Chill for 1 hour.
- Roll out fairly thin on lightly floured board.
- Cut into 2 1/2-inch rounds.
- Place on ungreased baking sheets.
- Bake in 350°F oven for 8-10 minutes.
- Cool.
- Fill with Date Filling, to form a sandwich.
- For date filling: combine dates, sugar and water in saucepan.
- Bring to a boil.
- Simmer, stirring often, until mushy and thickened.
- Add more water if too dry, or simmer longer if too runny.
- Cool and spread between cookies.
OATMEAL TRILBYS (SWEDISH DATE SANDWICH COOKIE)
Steps:
- Sift flour, baking soda & salt. Cream butter and add sugar slowly. Add dry ingredients alternately with the hot water. Add oatmeal. Form into log. Wrap in floured wax paper and chill overnight. Cut in 1/4 inch slices and bake on greased cookie sheet. Allow cookies to stand a few minutes before removing from pan. Cool. Spread with date filling to make sandwiches. Cook until dates are mooshy - Cool before spreading on cookie
OATMEAL SANDWICH COOKIES
Forget all the bad, soggy oatmeal cookies you've ever had in your life. Picture instead a moist-centered, butterscotch-imbued, crisp-edged cookie flecked with nubby oats. Add to this the fragrant nuttiness of toasted coconut. Then subtract any chewy raisins that may have accidentally wandered into the picture, and substitute sweet, soft dates, guaranteed not to stick in your teeth. Now mentally sandwich two of these cookies with a mascarpone-cream cheese filling. And that's what you'll find here. An oatmeal cookie with a little something extra, a recipe made for keeping. You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.
Provided by Melissa Clark
Categories easy, lunch, weekday, dessert
Time 1h15m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
- In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
- Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner's sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 184 milligrams, Sugar 28 grams, TransFat 0 grams
DATE-FILLED SANDWICH COOKIES
Of all the cookies I've baked over the years, these have remained one of my all-time favorite. The dough is very easy to work with, and the result is eye-catching. -Debbie Rode, Oxbow, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL SANDWICH COOKIES
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
Time 35m
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, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL DATE COOKIES
These cookies are easy to make and one of my favorites.
Provided by M. Souder
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F and grease cookie sheets.
- In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
- Add eggs, one at a time, beating well after each. Blend in vanilla.
- Gradually add dry ingredients to creamed mixture, mixing well with spoon.
- Stir in oats, dates and walnuts.
- Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
- Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 30.7 g, Cholesterol 23.3 mg, Fat 11.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 120.2 mg, Sugar 17.2 g
OATMEAL-DATE COOKIES
Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
- Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
- Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 88 g, Fat 3 g, Protein 1 g
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