Are you looking for a unique delicious cookie? If so, you have to try these OATMEAL CREAM COOKIES.
These oatmeal cream cookies are crunchy on the outside and incredibly moist on the inside. If you love a crunchy oatmeal cookie, you will enjoy these cookies filled with toffee and pecans. They are fantastic all by themselves, but when you add the delicious cream filling, they are amazing.
By the way, the original cookie recipe is from Susan Mallery’s Fools Gold Cookbook. Therefore, I made these cookies after reviewing her cookbook. Over the top, Out of the park is what I think about these Oatmeal Toffee Cookies. After making these cookies for the first time, my family, including myself, almost ate all the dough before we could put the second batch in the oven.
Hence, we love the oats with the toffee and pecans. Most of all, it is a terrific combination! This time, I made a vanilla cream filling to go between two cookies. The filling is made with butter, shortening, powdered sugar, vanilla, and milk. As a result, it is light and sweet and goes perfectly with these soft, crunchy cookies.
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How To Make The Best Oatmeal Cream Cookies
Author: Recipes for our Daily Bread
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick), at room temperature
- ¾ cup light brown sugar packed
- Egg, one large
- Pure Vanilla, One teaspoon
- 1 & ¼ cups rolled oats (traditional or old fashioned oats) not quick-cooking
- 1 cup chopped chocolate-covered toffee bars (such as Heath bars)
- And, 1 cup walnuts or pecans, chopped
- ½ cup unsalted butter softened
- ½ shortening
- 3½ cups confectioners' sugar, sifted
- A teaspoon pure vanilla extract
- And, One tablespoon milk
- First of all, Pre-heat oven to 350 degrees.
- In addition, Line 2 baking sheets with parchment paper.
- Also, In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, egg, and vanilla.
- Mix in dry ingredients; just until blended.
- Next, Fold in oats, toffee bars, and walnuts OR pecans.
- Finally, drop cookies using a regular ice cream scoop onto the baking sheets lined with parchment paper.
- Next, Chill the unbaked cookies for 20 minutes in the refrigerator.
- For your information, you can also freeze them at this point. Once the cookies are frozen, put them into a ziplock freezer bag.
- Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
- The final step, Cool on a wire rack.
- For best results, use an electric mixer and cream the butter and shortening.
- Slowly add the powder sugar, vanilla, and milk.
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