It is the cookies I use to live off as a kid. It was the treat I always looked forward to (beside ice cream that is..), and its probably one of the most famous cookies among children (well, beside the chocolate chip cookies). We see these cookies usually all the time in the grocery store. The ones that are in a box, next the the twinkies, cinnamon swirls, snow balls, ho hos, mini donuts (you know, all the junk food) and etc. But thats the food I lived off as a kid. It was also the reasons I drove my parents insane while being high off sugar, jumping up and down off the walls.
Oatmeal Raisin Sandwich cookies. Just the name makes me happy. For one, the oatmeal cookies has got to be my favorite cookies that exist in this entire world, but to have it into a sandwich; Ohmygoodness. With a creamy, silk filling in between two soft, chewy oatmeal raisin cookies; it's just to die for.
Oatmeal cookies are my favorite cookies to use when having a sandwich cookies, but one of my other favorite cookies to use would have to be one of my other favorite cookies; white chocolate, chocolate cookies.You can really use whatever kind of cookies you desire. From monster cookies to heath bar cookies, you can use whatever. You could even use my Oatmeal Walnut Peanut Butter Cocoa Cookies; Now that'd be a treat!!
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups quick cooking rolled oats (not instant)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup butter, softened
1 cup brown sugar
1/2 cup cup sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp. vanilla
3/4 cup raisins
12 oz. cream cheese
1/3-1/2 cup honey
1/2 tsp. vanilla
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and rolled o2ats. Set aside.
3. In a large bowl, cream together the butter and the sugars. Beat in eggs. Add applesauce and vanilla. Gradually begin adding the flour mixture the th sugar mixture, slowly mixing the two together. Don't over mix. Fold in raisins.
4. Drop dough by 2 tbsp. full, shaping them into a ball. Leave about 3 inches between each ball to allow to spread.
5. Bake for about 12-15 minutes, or until cookies are golden on the edges. Cool for 5 minutes in the pan before transferring to wired rack to cool completely.
6. For the filling, make sure the cream cheese is softened. Beat all ingredients in until smooth. Spread a generous amount on the flat side of half the cookies. Sandwich together and serve.
Make about 14 large sandwich cookies