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New Old-Fashioned Oatmeal Cookies
Indulge your deepest craving with two great flavors in one.
By Kim Sunée

photography: Charles E. Walton IV
"If you ever needed a reason to eat something sweet-these Oatmeal Cocolate Chunk Cookies are it!" says their creator, Jan Moon.

TEST KITCHEN STAFFER Jan Moon created these oatmeal cookie variations for us; they received our kitchens' highest rating. "I love the cream filling," she swoons. "It just adds that extra bit of comfort."

OATMEAL CREAM PIES

MAKES: 3 dozen oatmeal cookies or 18 cream pies
PREP: 15 minutes
BAKE: 10 minutes

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cooking Cream

1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375°for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.

CREAM FILLING
MAKES 1 1/2 cups
PREP 5 minutes

1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

OATMEAL CHOCOLATE CHUNK COOKIES

MAKES: 2 1/2 dozen cookies
PREP: 15 minutes
BAKE: 10 minutes

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 (11.5-ounce) package semisweet chocolate mega morsels
1 cup chopped toasted pecans

1. Preheat oven to 350°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.