Crispy oatmeal cookies sandwich a quick strawberry preserve sauce. The sauce is great over ice cream, pancakes or as a topping for scones.
Strawberry Preserve Sauce:
- 4 cups (1 L) Ontario Strawberries, washed, hulled and sliced
- 1 cup (250 mL) granulated sugar
- 3 tbsp (45 mL) cornstarch
- 2 cups (500 mL) quick-cooking rolled oats
- 2 cups (500 mL) cake-and-pastry flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) each, soft butter and shortening
- 1 cup (250 mL) packed brown sugar
- 2 tbsp (25 mL) hot water
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) vanilla
In glass or stainless steel saucepan, combine strawberries, sugar and cornstarch. Cook over medium heat, stirring frequently, for 5 to 8 minutes or until thickened and clear. Remove from heat. Cool. Spoon into jar and refrigerate up to 5 days.
In bowl, stir together oats, flour and salt. In mixing bowl and using electric mixer, beat shortening, butter and sugar until fluffy. In measuring cup, stir together hot water and soda. Beat into sugar mixture along with vanilla. Gradually blend in oat mixture until well combined. Knead dough with hands until it forms into a ball. Using 1 tbsp (15 mL) dough for each cookie, roll dough into balls and place on greased baking sheet. Flatten with tines of fork. Bake in 350ºF (180ºC) oven 12 to 15 minutes or until golden brown on bottom. Cool on racks.
To assemble cookies, spread flat side of one cookie with strawberry preserve sauce and press flat side of other cookie against it.
1 Cookie - with 1 tbsp/15 mL Sauce:
- Protein: 3.0 grams
- Fat: 10.5 grams
- Carbohydrates: 39.0 grams
- Calories: 263