This is a print preview of "Date Filled Oatmeal Cookies" recipe.

Date Filled Oatmeal Cookies Recipe
by B Innes

Date Filled Oatmeal Cookies
Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 24

Ingredients

  • For the Filling:
  • 8 oz Dates ( cut into small pieces)
  • 1 cup raisins
  • 3/4 cup granulated sugar
  • Juice of 1 lemon + (zest of lemon optional)
  • 1 - 2 cups water
  • 2 tsp corn starch
  • For the Oatmeal Cookies:
  • 2½ cups all purpose flour
  • 2 cup Oatmeal ( not instant)
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 cup buttermilk
  • Additional flour to work the dough if necessary

Directions

  1. For the Filling:
  2. In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.
  3. Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.
  4. Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.
  5. Place the filling into a container with lid and refrigerate a few hours to overnight.
  6. For the Oatmeal Cookies and Assembly:
  7. In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.
  8. In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.
  9. Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).
  10. Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.
  11. To Assemble:
  12. Cut the dough into ¼'s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.
  13. Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.
  14. Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.
  15. As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.