OATMEAL COOKIE ICE CREAM SANDWICHES
If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.
Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
OATMEAL SANDWICH COOKIES
These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
DATE-FILLED SANDWICH COOKIES
Of all the cookies I've baked over the years, these have remained one of my all-time favorite. The dough is very easy to work with, and the result is eye-catching. -Debbie Rode, Oxbow, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL SANDWICH COOKIES FROM TASTE OF HOME
I received a flier in the mail today for another Taste Of Home cookbook entitled THE ULTIMATE COOKIE COLLECTION. Lucky me....there are 2 free recipes. Here is one of them.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.
- Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.
- For filling: in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 203.3, Fat 9.4, SaturatedFat 2.3, Cholesterol 15.7, Sodium 91.2, Carbohydrate 28.4, Fiber 0.8, Sugar 19, Protein 2
OATMEAL SANDWICH CREMES
These hearty cookies appeal to everyone whenever I take them to a family get-together or church bake sale. They're worth the little extra effort! - Lesley Mansfield, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in oats and raisins., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass. Bake at 325° for 13-14 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, combine filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts :
OATMEAL SANDWICH COOKIES
Make and share this Oatmeal Sandwich Cookies recipe from Food.com.
Provided by jak9173
Categories Dessert
Time 35m
Yield 54 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream shortening and brown sugar.
- Add eggs, one at a time, beating well after each.
- Beat in vanilla.
- Combine flour, cinnamon, baking soda, salt, and nutmeg; add to creamed mixture.
- Stir in oats.
- Drop by rounded teaspoonfuls 2 in apart onto lightly greased baking sheets.
- Bake at 350°F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
- For filling, in a mixing bowl, cream shortening, sugar, and marshmallow creme. Add enough milk to achieve a spreading consistency. Spread filling on bottom half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 177.3, Fat 9.4, SaturatedFat 2.3, Cholesterol 15.7, Sodium 91.1, Carbohydrate 21.8, Fiber 0.8, Sugar 12.4, Protein 2
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