1 cup butter
1 cup white sugar
1 cup quick-cooking oats
1 cup rolled oats
1/2 cup brown sugar
3 eggs
1/2 cup toasted, chopped pecans
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup rolled oats
1 cup chopped pecans
1 cup canned baking beans
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the oats and brown sugar, one at a time, until all of the sugar has been absorbed.
In a large bowl, stir together the eggs one at a time, then stir in the pecans and flour. Stir in the baking soda, cinnamon and salt, then fold in the dry ingredients. Stir in rolled oats until well blended. Divide the batter evenly between the two prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting: In a large bowl, beat together the butter, brown sugar and quick-cooking oats. Stir in the brown sugar mixture alternately with the dry mix and the baking soda. Add the dry ingredients to the butter mixture, one at a time. Reduce heat to low, cover and chill in the refrigerator for 1 hour, or until firm.
To make the filling: In a large bowl, beat together egg yolks and white sugar until smooth. Gradually stir in the flour, cocoa mixture and vanilla. Fold in the rolled oats, pecans and dried beans. Using a large spoon, stir together the frosting until all the filling is fully incorporated.
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