Oatmeal Raisin Walnut Cookie Sandwiches Recipes

OATMEAL, WALNUT AND RAISIN COOKIES

Steps:

• Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
• Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
• Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

OATMEAL RAISIN SANDWICH COOKIES

Steps:

• Preheat oven to 350F. In a large bowl, cream together butter, sugars, molasses and vanilla with an electric mixer. Beat in eggs until well blended. In a separate bowl, combine flour, oats, salt, baking soda and cinnamon. Combine dry ingredients with wet ingredients and raisins and mix by hand with a wooden spoon.
• Drop dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so it does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8" thick. The circles should be about 2" diameter before baking. Bake for 8-10 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook.
• When cooled, the cookies should be about 1/4" thick and very soft and chewy. When cookies have completely cooled, assemble them by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and then pressing another cookie on top, making a sandwich. Repeat for remaining cookies and filling. Store cookies wrapped in plastic wrap to keep them soft and chewy. They should be eaten within a day or two of filling.

SCHRAFFT'S OATMEAL, RAISIN, AND WALNUT COOKIES

Steps:

• Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk, and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder and soda, salt, and spices on a piece of wax paper, then pick that up and dump the dry ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts.
• Drop the cookie batter by the tablespoonful onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated 350° oven for 12 minutes. Remove the cookies, and cool on racks.

OATMEAL RAISIN WALNUT COOKIES

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.