Cream Filled Oatmeal Sandwich Cookies - cooking recipe

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

Preparation

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.
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.
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.
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.