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Cream Filled Chocolate Toffee Oatmeal Cookies

AmateurKitchen's picture
This classic cookie is kicked up a notch with sweet chocolate, buttery toffee and a creamy filling that is sure to impress.
Ingredients
For cream filling
  Flour 5 Tablespoon
  Milk 1 Cup (16 tbs)
  Margarine 1⁄2 Pound
  Sugar 1 Cup (16 tbs)
  Vanilla 2 Teaspoon
  Salt 1⁄4 Teaspoon
For cookie dough
  Butter 14 Tablespoon, softened
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Oats 3 Cup (48 tbs)
  Toffee bites 1⁄2 Cup (8 tbs)
  Milk chocolate chips 1⁄2 Cup (8 tbs)
Directions

Cream Filling Directions:
Prepare frosting first to allow for it to chill in the refrigerator. Mix the flour and milk into a sauce pan over a medium heat and allow for it become thick and pasty, about 8 minutes. Put pasty into a bowl and cover with saran wrap allowing the wrap to touch the mixture to avoid a crust overtop the paste and place in the refrigerator.

Cream the margarine, vanilla and salt until light and fluffy. Slowly add the cooled paste in and whip until sugar dissolves and is not grainy.

Cookie Dough Directions:
Preheat oven to 350 degrees.

In a large bowl beat butter and sugars with a mixer until creamy. Add in the eggs and vanilla and beat well. In another bowl combine the flour, baking soda, cinnamon and salt then stir to combine and add it slowly to the wet ingredients. Add in oats, toffee bites, chocolate chips and mix well.

Drop dough by tablespoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes or until golden brown. Cool for 1 minute before removing from the cookie sheet. Allow for cookies to cool before adding the cream filling.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Oat
Interest: 
Kids, Party
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
24

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