What an interesting idea for a cookie.
I do not think I have ever rolled out an oatmeal cookie dough. The dough was a little thicker than a normal oatmeal cookie dough.
The filling its very similar to a pumpkin pie filling. It has all the flavors of a pumpkin pie.
The dough is a little dry, which makes assembling the cookies a little tricky.
I found that the cookies tasted better with the lower cooking time. The longer they cook the more they have a tendency to be a little on the dry side.
The cookies were a nice treat. And something different.
FILLED OATMEAL COOKIES
2 Cups All Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Packed Brown Sugar
3/4 Cup Shortening
1 Egg
1/4 Cup Molasses
1 Cup Rolled Oats
PUMPKIN FILLING
1 Cup Pumpkin
1/2 Cup Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
Heat oven to 375 degrees. Blend flour, salt, and baking soda. Add sugar, shortening, egg and molasses, stir until smooth. Blend in oats. Roll dough out to 1/8 inch on a lightly floured board. Cut with a 2 1/2 inch cutter. Place half the rounds on a baking sheet. Mix filling ingredients. Spread 1 teaspoon of filling on each cooky. Cut a cross pattern on remaining rounds and place over filling. Seal edges. Bake 12 to 15 minutes.
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