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Filled Oatmeal Cookies

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Ingredients

  • Pumpkin Filling:
  • 2 cups (500 ml) all-purpose flour
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) baking soda
  • 1/2 cup (125 ml) packed brown sugar
  • 3/4 cup (180 ml) butter
  • 1 egg
  • 1/4 cup (60 ml) molasses
  • 1 cup (250 ml) rolled oats
  • 1 cup (250 ml) cooked or canned pumpkin
  • 1/2 cup (125 ml) sugar
  • 1/2 tsp (2 ml) cinnamon
  • 1/2 tsp (2 ml) ground ginger
  • 1/4 tsp (1 ml) ground nutmeg

Details

Servings 24

Preparation

Step 1

For Pumpkin Filling:
Combine all the ingredients in a small bowl and mix thoroughly.

For cookies:
Blend the flour, salt, and baking soda in a mixing bowl. Add the brown sugar, butter, egg, and molasses, blending until smooth. Stir in the rolled oats. Roll to a thickness of 1/8 inch (3 mm) on a lightly floured surface and cut into 2 1/2-inch (6 cm) rounds. Place half the rounds on ungreased baking sheets and top each with about 1 tsp (5 ml) filling. Cut a cross or small circle in the center of the remaining rounds and place over the filling-topped rounds. Seal the edges and bake in a preheated 375F (190C) for 12 to 15 minutes. Makes 2 dozen cookies.

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