Very Raspberry Oatmeal Cookies Recipes

SUNNY'S RASPBERRY AND OATMEAL LATTICE COOKIE SANDWICHES

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil.
• Melt the base. In a medium pot on medium heat, add the brown sugar, butter and pumpkin pie spice. Cook, stirring, until the butter melts and the mixture is less gritty.
• Finish the batter. In a large bowl, add the oats, flour, almond extract and egg and toss. Slowly add the butter mixture from the pot while constantly stirring the oat mixture.
• Bake and rest. Use a teaspoon to drop the batter on the prepared baking sheet about 3 inches apart to allow spreading. This will take patience and several batches. Also, to avoid a big glob, try to gently press the oats so they aren't in a mound.
• Bake on the center rack until the edges are caramelized and the centers stop rapidly bubbling, 5 to 6 minutes. Remove and leave on the baking sheet for 5 minutes, then transfer the entire sheet of parchment onto a wire rack. After a few more minutes, transfer the cookies from the parchment to rest directly on the wire rack. Continue until all the batter is cooked and the cookies are fully cool and rigid, 15 to 20 minutes.
• Fill and serve. Pick 2 cookies with approximately the same size and shape and spread about 1/2 teaspoon of raspberry jam on the bottom/flat side of one cookie, then sandwich the matching cookie's bottom/flat side to the other; repeat until done. Store in an airtight container in a cool place, even the fridge, for up to 1 week. Happy holidays and happy cookie making!

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RASPBERRY ALMOND OATMEAL COOKIES

Steps:

• Cream butter, beat in sugars.
• Beat in water, extracts and eggs.
• (Will look curdled.)
• Stir in rest of ingredients well.
• Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
• Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
• Bake for about 9-11 minutes at 400º.
• Let set on cookie sheet for 1 minute, remove to wire racks to cool.
• Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!

RAZZLE RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
• Combine all ingredients except for the preserves.
• Press most- but not all of the oat mixture into the pan.
• Spread the preserves almost to the edge of the oat mixture.
• Sprinkle the remainder of the oat mixture on top of the preserves.
• Bake for 35 to 40 minutes.