Rachel's Recipes

Oatmeal Raisin Sandwich Cookies

Posted on: March 30, 2010

A Saturday morning tradition of mine is watching the Food Network. Once I saw Paul Deen make these (and call her show R-rated as she was doing it), I knew I had to make them! Growing up I had an oatmeal creme pie in my lunch almost every day and I was happy to have the homemade version. The cookies are delicious alone as well. Paula’s recipe says it yields 12 cookies (6 sandwiches), but I used a slightly smaller cookie scoop and got at least twice as many.

Ingredients
1 cup butter, 2 sticks, at room temperature
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups quick-cooking oats
1/2 cup raisins (You could easily increase this or even substitute chocolate chips)
Hot fudge sauce, as needed (The sandwiches were good with this, but the hot fudge could be skipped)
Marshmallow creme, as needed

Directions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, beat the butter and brown sugar with an electric mixer until creamy. Add the egg and the milk and beat until combined.

In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add the dry ingredients to butter mixture, beating until incorporated. Stir in the oats and raisins. Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly. (I used a medium cookie scoop, which was 1 1/2 tablespoons and I thought they were plenty big.)

Bake until the cookies are lightly browned, about 11 to 13 minutes. Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely.

Spread a small dollop of the fudge on the inside of 6 cookies. Spread a large dollop of the marshmallow creme on the inside of another 6 cookies. Sandwich the cookies together and transfer to a serving platter.

Source: Paula Deen

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