Filled Oatmeal Cookies
By á-708
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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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