Oatmeal Raisin Sandwich Cookies

{144 g} Makes 36

individual cookies

Ingredients Cookies

1 cup {227 g}

unsalted butter, at room temperature

1 cup {200 g}

granulated sugar

1/2 cup {100 g}

packed dark brown sugar

{100 g} 2

large eggs, at room temperature

1 tsp {4.3 g}

vanilla extract

1 1/4 cup {156 g}

all-purpose flour

2 TBL {16 g}

cornstarch

1/2 tsp {1.2 g}

ground cinnamon

1/2 tsp {0.9 g}

ground ginger

1/2 tsp {2.3 g}

baking soda

1/4 tsp {1.5 g}

salt

1/4 tsp {0.5 g}

ground allspice

2 1/4 cup {0.0 g}

regular rolled oats (not instant)

1 cup {145 g}

raisins

Filling

3/4 cup {186 g}

peanut butter

1/4 cup {57 g}

unsalted butter, at room temperature

1/2 cup {100 g}

icing sugar, sifted

Directions

For the cookies, preheat the oven to 375 F/190C and line baking trays with parchment paper.

Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.

Filling

To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.

The cookies will keep for 3 days (filled or unfilled) in an airtight container.

Source

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