Oatmeal sandwich cookies with raspberry filling

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Quantity: 54 biscuits

Oatmeal cookies have been baked since the 15th century. It's believed that the Scots originally invented the idea of baking oatcakes, but the exact origin is unclear. Oatmeal cookies are easy to make, and they'll always provide a snack. These crispy cookies are incredibly crunchy and pair perfectly with the berry flavor of raspberry jam. The sandwich format minimizes the chances of getting your hands dirty, which is a major bonus.

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:

2 cups brown sugar
220 g salted butter
0.5 tsp pumpkin pie spice mix
2.5 cups oatmeal
3 tbsp. flour
0.5 tsp almond extract
1 large egg, beaten
0.5 cup seedless raspberry jam, for the filling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rolled oats, flour, brown sugar, pumpkin pie spice, almond extract, raspberry jam, eggs

Cooking the dish according to the recipe:

Place a rack in the center of the oven and preheat the oven to 190°C. Line a large baking sheet with parchment paper or foil.
Melt the base: In a medium saucepan over medium heat, place the brown sugar, butter and pumpkin pie spice mixCook, stirring, until the butter is melted and the mixture becomes less grainy.

Knead the doughIn a large bowl, combine the oats, flour, almond extract, and eggs. While whisking constantly, slowly pour in the melted butter.

BakingUsing a teaspoon, drop portions of the dough onto the prepared baking sheet, spacing them about 7.5 cm apart to allow for spreading. Be patient, as you'll need to bake several batches. Also, be careful not to over-mold the balls; press the mixture gently to avoid creating a mound.
Bake on the center rack for 5-6 minutes, until the edges are caramelized and the center stops bubbling rapidly. Remove the cookies from the oven and let them rest on the baking sheet for another 5 minutes, then transfer the entire parchment-lined baking sheet to a cooling rack. After a few more minutes, transfer the cookies directly to the cooling rack. Prepare the remaining cookies and let them cool completely, about 15-20 minutes.
Assembly and serving: Take 2 cookies of approximately the same shape and size and spread about 0.5 tsp of raspberry jam on the bottom/flat part of one of them, then connect it with the bottom of the second cookie; do the same with the rest. Store in an airtight container in a cool place for up to 1 week, or refrigerate..