Ingredients:
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 cup butter, softened
- 1/2 cup vegetable or canola oil
- 1 1/2 teaspoons cinnamon
- 4 oz cream cheese, softened
- 5 eggs
- 1 cup all-purpose flour
- 1 teaspoon maple flavoring
- milk, if needed
- 1 teaspoon nutmeg
- 3/4 cup chopped nuts (pecans, walnuts, almon
- 2 cups old-fashioned rolled oats
- 2 cups powdered sugar
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla
- 2 tablespoons water
Instructions:
- In a large bowl, combine oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat eggs, applesauce, water, oil, and vanilla until well mixed, then stir into dry ingredients just until moistened. DON'T overmix. Gently fold in the nuts.
- Drop batter by 2 tablespoons, 2 inches apart on a greased cookie sheet, shaping each into a circle. Bake at 350 for 9-10 minutes or until tops are firm. Remove to wire racks to cool.
- In a small mixing bowl, beat filling ingredients together until light and fluffy, about 2-3 minutes. Add a tablespoonful of milk if you'd like it thinner. (I usually add 1 or 2.)
- Spread over bottom of half the cookies; top with remaining cookies. Store in refrigerator.
- Note: If you find that they spread too much when baking, add a few tablespoonfuls of flour to the remaining batter.
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