Oatmeal Sandwich Cookies With Rum Raisin Filling Recipes

OATMEAL SANDWICH COOKIES WITH RUM RAISIN FILLING

Steps:

• Preheat oven to 375.
• Beat butter, shortening, corn syrup and sugar on medium speed until fluffy. Add egg and almond extract and beat until blended.
• Combine flour, baking soda, cinnamon, salt and cloves and gradually add to butter mixture. Stir in oats and pecans.
• Shape dough into 1 1/2 inch balls and place 2 inches apart on parchment lined baking sheets. Press down on each ball to flatten slightly.
• Bake for 10-12 minutes until golden. Cool on baking sheet for 3 minutes, then remove to wire rack and cool completely.
• While cookies are cooling, make rum raisin filling. Beat cream cheese at medium speed until creamy Add milk, rum, vanilla and salt and beat until blended.
• Gradually add powdered sugar, beating at low speed until completely combined. Stir in raisins.
• Spread 2-3 tablespoons of filling on cookie bottom and sandwich with another cookie. Repeat until all cookies are used.
• Close your eyes, take a bite and smile a really, really big smile.

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

OATMEAL COOKIES WITH RUM-SOAKED RAISINS

Steps:

• Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
• Heat oven to 400 degrees (I found 375 worked better for me.).
• Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
• Mix all the dry ingredients (except nuts and oats).
• and add to butter mixture.
• Stir in oats, raisins and nuts.
• Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.

OATMEAL RAISIN SANDWICH COOKIES

Steps:

• Preheat oven to 350F. In a large bowl, cream together butter, sugars, molasses and vanilla with an electric mixer. Beat in eggs until well blended. In a separate bowl, combine flour, oats, salt, baking soda and cinnamon. Combine dry ingredients with wet ingredients and raisins and mix by hand with a wooden spoon.
• Drop dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so it does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8" thick. The circles should be about 2" diameter before baking. Bake for 8-10 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook.
• When cooled, the cookies should be about 1/4" thick and very soft and chewy. When cookies have completely cooled, assemble them by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and then pressing another cookie on top, making a sandwich. Repeat for remaining cookies and filling. Store cookies wrapped in plastic wrap to keep them soft and chewy. They should be eaten within a day or two of filling.