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1
Preheat oven to 350 degrees F.
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2
Sift together the flour, salt, and baking soda.
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3
Set aside.
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4
Cream together the shortening, brown sugar, and granulated sugar.
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5
Add eggs and vanilla, mixing well.
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6
Stir in the flour mixture.
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7
Mix in the oats.
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8
Add in the nuts and apples.
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9
The dough will be fairly stiff, and may not 'hold together'.
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10
This is OK. As long as there is not dry oatmeal or flour, the mix is not too dry.
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11
Drop by large tablespoons onto greased cookie sheet.
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12
I use a double-dip of my small cookie scoop.
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13
I can fit 6 on a cookie sheet.
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14
I've found that they 'spread' more on airbake sheets, so I prefer regular dark cookie sheets with silpat liner.
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15
Using a fork, dipped in sugar, press the cookies down to about a 2 inch round size.
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16
You will want them to be uniform size and shape for later.
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17
Bake for 15 minutes.
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18
Remove from cookie sheet and cool.
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19
To make the Kahlua Creme, whip the heavy cream and Kahlua to soft peaks.
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20
Add the vanilla pudding mix and continue to beat until creme is thick.
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21
Spread a good dollop of creme on the center of one of the cookies.
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22
Top with another cookie, and press gently until creme squished to edge of the cookies.
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23
You can either eat them like this, while the creme is soft.
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24
Or you can freeze them, and thaw partially before eating, giving it more of an ice-cream texture.
