—- cookies:;— 1 c Margarine
1 1/3 c Sugar
1/3 c Milk
1/3 c Dark corn syrup
1 1/3 c Rolled oats
1 1/2 c All-purpose flour
1 ts Baking powder
1 ts Vanilla extract
—- filling:;— 1 tb All-purpose flour
1/4 c Sugar
2/3 c Milk
2 Egg yolks
1/2 c Margarine
Recipe by: Jo Anne Merrill
Preheat oven to 350 degrees. Grease cookie sheets well. COOKIES: 1. Melt margarine in large saucepan. Add remaining cookie ingredients
and mix thoroughly. 2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for
10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully
from cookie sheets to wire rack. 3. Just before serving, put 2 cookies together, sandwich style, with
filling. FILLING: Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use. —–