Go no further, here's a great recipe...
These Oatmeal Raisin Sandwich Cookies are the answer.
Paula Dean’s recipe is quick and easy.
I’ve made a few changes of my own. I used a different Oatmeal Cookie recipe and used Nutella instead of the hot fudge sauce. If you like hazelnut, you’ll like this variation.
Today, April 17,2010 I hosted my first bake sale for Share Our Strength in New Jersey. Their mission is to END CHILDHOOD HUNGER. I was going to make these for the bake sale, but the marshmallow oozed out and was difficult to package. So, I didn't sell them. These cookies are best enjoyed once assembled.
Oatmeal Raisin Sandwich Cookies
By Paula Dean
Cook time: 13 min
Yield: 6 sandwiches
• 1 cup butter, about 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
• Hot fudge sauce, as needed
• Marshmallow creme, as needed (recommended: Fluff)
Preheat the oven to 350 degrees F.
Lightly grease 2 or 3 baking sheets or line with silpats.
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.
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.
Enjoy your Spring everyone!