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Filled Oatmeal Cookies

  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3492 Calories from Fat 1474

% Daily Value*

Total Fat 167 g257.1%

Saturated Fat 40.3 g201.4%

Trans Fat 20.2 g

Cholesterol 0 mg

Sodium 2669.9 mg111.2%

Total Carbohydrates 458 g152.6%

Dietary Fiber 27.1 g108.3%

Sugars 154.9 g

Protein 49 g97.3%

Vitamin A Vitamin C 1.9%

Calcium 29.4% Iron 119.9%

*Based on a 2000 Calorie diet

Filled Oatmeal Cookies Recipe