Cream Filled Oatmeal Sandwich Cookies

Ingredients

Filling

• 10 tablespoons flour
• 2 cups milk
• 1 lb margarine
• 2 cups granulated sugar
• 4 teaspoons vanilla
• 1/2 teaspoon salt

Cookie

• 1 lb margarine
• 16 ounces light brown sugar
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 4 large eggs
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 18 ounces quick-cooking oatmeal

Directions

1. 1

   Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well.

2. 2

   Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips.

3. 3

   To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well.

4. 4

   Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.