Oatmeal Sandwich Cookies with Raisins and Walnuts

Votes: 1

How to Make - Oatmeal Raisin Walnut Sandwich Cookies

Time: 2 hours 30 minutes
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 279, total fat 15 G., saturated fats 8 G., proteins 4 G., carbohydrates 34 G., fiber 2 G., cholesterol 39 mg, sodium 154 mg, sugar 21 G.

Soft oatmeal cookies with raisins, walnuts, and fragrant spices are perfect for making sweet sandwiches, a more festive take on oatmeal cookies. Whip up a cream cheese-coconut filling and sandwich two cookies together. Assemble the sandwiches once the cookies have cooled completely.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

3/4 cup golden raisins
1.5 tbsp warm rum or water
1 cup premium flour
0.5 tsp of soda
0.5 tsp baking powder
0.5 tsp ground cinnamon
1/8 tsp ground allspice
0.5 tsp fine salt
110 g softened unsalted butter
0.5 cup light brown sugar
0.5 cup granulated sugar
1 large egg
1 tsp vanilla extract
1.5 cups of oatmeal (preferably monastery oatmeal)
0.5 cup chopped walnuts

Filling

110 g cream cheese, softened
2 tbsp unsalted butter, softened
3/4 cup powdered sugar
1 tsp vanilla extract
0.5 cup unsweetened coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, coconut flakes, walnuts, eggs, cream cheese, raisin, rum, allspice, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C), placing baking sheets in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
Cookie:

Soak the raisins in warm rum or water for at least 10 minutes, then drain. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer until light and fluffy. Beat in the eggs, then the vanilla. Add the flour mixture and knead until smooth. Add the oats, walnuts, and drained raisins.

Spoon the dough into mounds, spacing them about 5 cm (2 inches) apart, onto the prepared baking sheets. Bake, rotating the baking sheets halfway through, until golden brown around the edges, about 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Filling:

In a large bowl, combine the cream cheese and butter. Beat them together with a hand mixer. Gradually add the powdered sugar, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined. Fold in the coconut with a spatula.
Assembly:

Spoon 1 tablespoon of filling onto the flat side of the cookie. Take another cookie and place it flat-side down on top of the filling to form a sandwich. Assemble the cookies in the same manner. Wrap and refrigerate until ready to serve.