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Filled Oatmeal Cookies

Global.Potpourri's picture
Ingredients
  Gold medal flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Soda 1⁄2 Teaspoon
  Brown sugar 1⁄2 Cup (8 tbs)
  Shortening 3⁄4 Cup (12 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Rolled oats 1 Cup (16 tbs)
  Pumpkin filling/Date filling 1⁄2 Cup (8 tbs)
Directions

Heat oven to 375° (quick mod.).
Measure flour by dipping method or by sifting.
Blend flour, salt, and soda.
Add sugar, shortening, egg, and molasses; stir until smooth.
Blend in rolled oats.
Roll dough out 1/4 thick on lightly floured board.
Cut with 2 1/2" round cutter.
Place half the rounds on ungreased baking sheet.
Spread 1 tsp.
Filling lightly on center of each cooky.
Cut a cross or other pattern on remaining rounds; place over filling-topped rounds.
Seal edges.
Bake 12 to 15 min.

Recipe Summary

Method: 
Baked
Dish: 
Cookie

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