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These oatmeal cookies, baked just until set, are soft and tender. The cream filling can also be used with gingersnap cookies, or use it to frost cupcakes.

Source: Everyday Food, September 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

A small offset spatula is just right for spreading filling on sandwich cookies, or use a butter knife instead. Refrigerate cookies in an airtight container, up to 5 days.

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70
  • johnmarzy13881
    2 NOV, 2015
    I believed I followed the directions properly, what does it mean when my cookies came out very flat? They where up to 3" and ran most ran into each other.
    Reply
  • Buffy Sours
    9 MAR, 2013
    Cookies are great....but skip the filling....not good!
    Reply
  • sdouglas001
    25 SEP, 2011
    I made this last year and shared them with friends. Those friends are keep ask me when I will be making them again. LOL I guess it is time!
    Reply

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