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How To Make The Best Oatmeal Cream Cookies

Prep Time5 hrs 36 mins
Cook Time5 hrs 36 mins
Cuisine: American
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 teaspoon cinnamon
  • 1 & ¼ cups rolled oats traditional or old fashioned oats not quick-cooking
  • one cup chopped chocolate-covered toffee bars such as Heath bars
  • And 1 cup walnuts or pecans, chopped
  • ½ cup unsalted butter softened
  • ½ shortening
  • 3 1/2 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 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.