Lace Oatmeal Sandwich Cookies with Raspberries
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 291, total fat 13 G., saturated fats 8 G., proteins 2 G., carbohydrates 44 G., fiber 1 G., cholesterol 42 mg, sodium 107 mg, sugar 32 G.
Calories 291, total fat 13 G., saturated fats 8 G., proteins 2 G., carbohydrates 44 G., fiber 1 G., cholesterol 42 mg, sodium 107 mg, sugar 32 G.
"This is my favorite cafe cookie. Crave "I'm a fan of Sherman Oaks, California," shares Sunny Anderson. "I also love the trial-and-error process of recreating recipes at home for things I can't always get my hands on. These cookies are super easy to make and are sure to be a hit at any holiday party or Cookie Swap Day!"
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.
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:
- 2 cups firmly packed light brown sugar
- 220 g butter
- 0.5 tsp pumpkin pie spice mix
- 2.5 cups oatmeal
- 3 tbsp. premium flour
- 0.5 tsp almond extract
- 1 large egg, beaten
- 0.5 cup seedless raspberry jam, for the filling
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Recipes with similar ingredients: premium flour, rolled oats, raspberry jam, pumpkin pie spice
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat the oven to 190°C (375°F). Line a large baking sheet with parchment paper or nonstick foil.
- In a medium saucepan, combine the brown sugar, butter, and pumpkin pie spice. Cook over medium heat, stirring, until the butter melts and the mixture becomes less grainy.
- Place the oats, flour, almond extract, and egg in a large bowl and mix. Gradually add the butter mixture from the pan and knead into a dough.
- Using a spatula, drop the batter onto the prepared baking sheet, spacing it about 7 cm apart to allow for spreading. You'll need to bake in several batches. Be careful to press the oats down gently to avoid creating large lumps.
- Bake on the middle rack of the oven until the edges of the cookies are caramelized and the centers stop bubbling rapidly, 5-6 minutes. Remove from the oven and let them rest on the baking sheet for 5 minutes, then transfer the parchment-lined cookies to a wire rack. After a few more minutes, transfer the cookies from the parchment directly to the wire rack.
- Continue baking until all the cookies are done. Let them cool completely and firm up, 15-20 minutes.
- Take two cookies of approximately the same size and spread about 0.5 teaspoon of raspberry jam on the bottom (flat) side of one cookie, then place it on the flat side of the other cookie. Assemble all the sandwiches in this manner. Store in a tightly sealed container in a cool place, even in the refrigerator, for up to 1 week..
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