Cream Filled Chocolate Toffee Oatmeal Cookies
|For cream filling|
|Milk||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|For cookie dough|
|Butter||14 Tablespoon, softened|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Oats||3 Cup (48 tbs)|
|Toffee bites||1⁄2 Cup (8 tbs)|
|Milk chocolate chips||1⁄2 Cup (8 tbs)|
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.