Cookies and Snacks/ Holiday Treats

Chewy Oatmeal Raisin Sandwich Cookies

Chewy Oatmeal Raisin Sandwich Cookies by 2sistersrecipes.com

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These Chewy Oatmeal Raisin Sandwich Cookies are soft, moist, and scrumptiously-tasting. Studded with raisins, along with a creamy chocolate almond spread sandwiched between them, making these cookies totally sublime! Perfect for an afternoon snack, or after-dinner treat.

Four cookies on top of one another. by 2sistersrecipes.com

The Oatmeal Raisin Cookie

There’s something about oatmeal raisin cookies that everyone loves. ...am I right?!

Is it the chewy texture of the cookie that everyone adores? Or maybe it’s the sweet flavor of raisins tucked inside each and every bite?

I’m not totally sure what exactly it is that draws people to this oat-filled cookie, but I can tell you this. These cookies I’ve made today – are absolute – positively – a “10” in every way!

They are soft, chewy, loaded with raisins and good old-fashioned oats. Plus, they have a creamy chocolate filling in the center of every sandwich. YUM! So good! These sandwich cookies will give you that ‘wow’ factor with your first bite!

Have a cookie or two with our favorite cup of Nutella caffe latte, and relax with a great book, or sit by a cozy fire and enjoy!

Why we LOVE these Chewy Oatmeal Raisin Sandwich Cookies…

  • scrumptious flavor in every bite.
  • studded with raisins inside and on top.
  • these are cookies that will bring us back to our childhood memories.
  • they’re are made with wholesome ingredients.
  • so moist, and chewy delicious along with a almond chocolate flavor in the middle.
  • loaded with old fashioned oats

two photos of the sandwich cookies on a white plate. by 2sistersrecipes.com

(*Full recipe card below!)

How to Make Chewy Oatmeal Raisin Sandwich Cookies?

First, you will need the following ingredients to make these oatmeal raisin sandwich cookies:

Easy Directions to Making These Sandwich Cookies…

  1. Place a sheet of parchment paper on each (two) cookie sheet and set them aside.
  2. In one large mixing bowl, beat butter with both sugars until smooth and creamy, about 2 minutes.
  3. Add eggs and vanilla extract, and beat until well combined.
  4. Add in the flour, baking soda, cinnamon, salt. Beat until well combined.
  5. Next, beat in the old fashioned quick oats.
  6. Then stir in 3/4 cup of raisins with a large wooden spoon. (Reserve the remaining raisins to top each cookie before baking).
Mixing the cookie dough in a mixing bowl. by 2sistersrecipes.com

**QUICK NOTE: if the cookie dough is too soft or sticky to work with, it’s best to transfer the bowl into the refrigerator to chill the dough for at least 15 minutes.

7, Then use a small ice cream scoop to scoop cookie dough and drop it onto prepared baking sheets. Use the back of a spoon to flatten each cookie.

cookie dough on cookie sheet. by 2sistersrecipes.com

8. Next, top each cookie with a few raisins, and press them firmly on top.

9. Bake in a preheated oven at 350 degrees for about 8 minutes. Transfer cookies to a wire rack to cool completely.

cookies on baking sheet and on wire rack. by 2sistersrecipes.com

10. With a knife, smear some chocolate almond spread onto the bottom of an oatmeal cookie and close it with a second cookie.

One cookie with chocolate filling and the other is closed with a second cookie. by 2sistersrecipes.com

To Store and Freeze…

These cookies are best stored in a large sealed container. Best to store at room temperature. Cookies will stay fresh for up to 2 weeks.

Also, these cookies will freeze well in a sealed container, and for up to one month.

Options for the Chocolate Filling…

You may try other chocolate fillings for these sandwich cookies, such as:

a plate filled with oatmeal raisin cookies. by 2sistersrecipes.com

More Baking Recipes for Cookies…

Yield: 26 to 30 sandwich cookies

Chewy Oatmeal Raisin Sandwich Cookies

Chewy Oatmeal Raisin Sandwich Cookies by 2sistersrecipes.com

Chewy Oatmeal Raisin Sandwich Cookies are soft, moist, and delicious tasting. Studded with raisins, along with a creamy cocoa almond spread sandwiched between them, making these cookies totally sublime!

Ingredients

  • 12 Tbsp. ( 170.1grams) unsalted butter ( 1 stick, plus 4 Tbsp.) - softened
  • 3/4 cup (150grams) light brown sugar - firmly packed
  • 1/4 cup (50grams) granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 + 1/2 cups (180grams) all-purpose flour (spooned and leveled)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 3 cups (270grams) old fashioned quick oats - uncooked
  • 1 cup (159grams) raisins - divided
  • 1 jar of cocoa almond spread, to spread on cookies

Instructions

  1. Preheat Oven to 350 degrees F ( 180C). Place a sheet of parchment paper on each (2) cookie sheet and set them aside.
  2. In one large mixing bowl, beat butter with both sugars until smooth and creamy, about 2 minutes.
  3. Add eggs and vanilla extract, and beat until well combined.
  4. Add in the flour, baking soda, cinnamon, salt. Beat until well combined.
  5. Next, beat in the oats.
  6. Then stir in 3/4 cup of raisins with a large wooden spoon. (Reserve the remaining raisins to top each cookie before baking).
  7. NOTE: if the cookie dough is too soft and sticky to work with, transfer the bowl into your refrigerator to chill the dough for at least 15 minutes. Meantime, you can clean up the kitchen.
  8. Next, when you are ready to bake, drop cookie dough by rounded tablespoons or use a small ice cream scoop to make the cookies the same size. And drop onto the prepared cookie sheets. Then use the back of the spoon to slightly flatten each cookie.
  9. Lightly press a few raisins on top of each cookie.
  10. BAKE for about 8 minutes, until the cookies are a light golden color and around the edges.
  11. Allow the cookies to cool for 1 minute on the cookie sheets, then transfer to a wire rack to cool completely.
  12. TO SANDWICH: Use a butter knife to spread (about 1 teaspoon) cocoa almond spread on the bottom of a cookie, then close it with a second cookie. Place sandwiched cookies in a sealed plastic container and store them at room temperature.
  13. yields: 26 to 30 sandwich cookies

Notes

Keep in mind, if the cookie dough is too soft and sticky to drop with an ice cream scoop, then it's best to chill the cookie dough. Place the bowl into your fridge to chill for at least 15 to 30 minutes.

Nutrition Information:

Yield:

26 to 30 sandwich cookies

Serving Size:

1 sandwich cookie

Amount Per Serving: Calories: 148Total Fat: 6.4gSaturated Fat: 3.4gCholesterol: 25mgCarbohydrates: 20.9gFiber: 1.3gSugar: 9.6gProtein: 2.5g

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Chewy Oatmeal Raisin Sandwich Cookies by 2sistersrecipes.com

That’s it friends! Any questions? …ask away!

Are you baking with us?  If you make these scrumptious chewy oatmeal raisin sandwich cookies, let us know and leave a comment! Have fun and snap a photo!  Then hashtag it on Pinterest and on Instagram. 

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Thanks for stopping by!

Happy Baking! 🙂

xo anna and liz

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2 Comments

  • Reply
    Susan
    January 18, 2022 at 1:04 pm

    I love them plain but I’ll bet the grandsons would love the filling! ♥♥♥

    • Reply
      by Anna and Liz
      January 18, 2022 at 4:23 pm

      These oatmeal cookies are SO AMAZING!! These are so delicious- both plain or sandwiched with the chocolate filling! But we love them best with the chocolate filling in between.
      Hope you’ll make them soon.
      xo

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