Prep 15 mins
Cook 1 hr
A little more sophisticated than the cookiewiches that my kids like. Store them in the freezer, and then put in the fridge as you sit down to dinner, and it will be thawed just right by desert time! (Cook time is time to bake ALL of the cookies)
- 1 cup Butter Flavor Crisco
- 3⁄4 cup brown sugar, firmly packed
- 3⁄4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups rolled oats
- 1 cup chopped pecans
- 1 apple, grated (or finely diced, not more than 1 cup)
- granulated sugar
- 2 cups whipping cream
- 4 -5 tablespoons Kahlua (more or less to taste)
- 1 (3 1/4 ounce) package vanilla instant pudding mix
- Preheat oven to 350 degrees F.
- Sift together the flour, salt, and baking soda. Set aside.
- Cream together the shortening, brown sugar, and granulated sugar.
- Add eggs and vanilla, mixing well.
- Stir in the flour mixture.
- Mix in the oats.
- Add in the nuts and apples. The dough will be fairly stiff, and may not 'hold together'. This is OK. As long as there is not dry oatmeal or flour, the mix is not too dry.
- Drop by large tablespoons onto greased cookie sheet. I use a double-dip of my small cookie scoop. I can fit 6 on a cookie sheet. I've found that they 'spread' more on airbake sheets, so I prefer regular dark cookie sheets with silpat liner.
- Using a fork, dipped in sugar, press the cookies down to about a 2 inch round size. You will want them to be uniform size and shape for later.
- Bake for 15 minutes. Remove from cookie sheet and cool.
- To make the Kahlua Creme, whip the heavy cream and Kahlua to soft peaks.
- Add the vanilla pudding mix and continue to beat until creme is thick.
- Spread a good dollop of creme on the center of one of the cookies. Top with another cookie, and press gently until creme squished to edge of the cookies.
- You can either eat them like this, while the creme is soft. Or you can freeze them, and thaw partially before eating, giving it more of an ice-cream texture.
mmmm.. very easy but refined
WOW!!! I just dont know what to say about these. I was really scared after I mixed the flour into the wet inredients since it was so so stiff, I thought there was no way these would turn out since I had to add oatmeal too! But the wetness of the apples I think brought a little moisture into the dough, just enough to kept the dough together. I baked in covection at 325 for about 13 minutes to reduce the amount of times I would have to bake the batches and it worked out fine. Also I used regular crisco since I do not have butter flavored, and could not find any in my store. The cream was good, but I prefered the cookies plain. Then I just got done making them again for a second time today and didn't bother to flatten them since I wasn't going to make sandwiches out of them this time and chilled the dough in the fridge before baking and made half a batch. That seemed to reduced the amount of spreading. I got about 14 cookiewiches with this recipe. Very good!!!
We LOVED these!! I used regular-flavored shortening and baked my cookies for only 10 minutes; by then they were getting quite dark. My cookie dough was sticky-soft so on the baking sheet I simply pressed down portions of it with wetted fingers. I noticed that these cookies do tend to stick to the greased baking sheet so parchment paper is probably in order. I wondered how well the apple-oatmeal flavor of the cookies would combine with the IRRESTIBLE coffee-flavored Kahlua creme; such questions immediately disappeared with the first yummy bite! The flavors combined wonderfully and everyone agreed that the semi-frozen "cookiewiches" make a delicious dessert!