Best Sunnys Raspberry And Oatmeal Lattice Cookie Sandwiches Recipes

Raspberry Jam Oatmeal Cookie Sandwiches image

Provided by Kathleen Riemer

Number Of Ingredients 10

1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups brown sugar, packed
1/2 cup sugar
2 eggs
2 teaspoon vanilla
1 1/2 cup quick oats
1 cup seedless raspberry jam

Steps:

1. Preheat oven to 375F. Prepare cookie sheets with silpat or parchment. In a small bowl, combine the flour, baking soda and salt. Set aside. Using the paddle attachment of your stand mixer, cream together butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Slowly mix in the flour mixture, then stir in the oats by hand. Using a tablespoon of dough per cookie, roll into balls and place on cookie sheets, at least an inch and a half apart (they spread a lot). Bake for a total of 12-15 minutes, rotating the cookie sheets mid-way, until cookies are golden brown. Cool on cookie sheets for 5-8 minutes before removing and letting cool completely on wire racks. Spread a thin layer of jam on the bottom of one cook ie and top with another. Repeat until all cookies are used.

Lacy Chocolate Oatmeal Cookie Sandwiches image

Provided by Food Network

Categories dessert

Time 45m

Yield about 30 sandwich cookies

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, melted
1 cup rolled oats (regular oatmeal) finely chopped, but not ground to a powder, in the food processor
1 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange juice, strained
6 ounces semisweet or bittersweet chocolate, melted and cooled, for sandwiching the cookies
3 or 4 sheets or jelly roll pans covered with buttered foil

Steps:

Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Pour the melted butter into a bowl; 1 at a time, stir in the remaining ingredients, except the chocolate, stirring smooth after each addition.
Use a 1/2-teaspoon measure to drop the batter on the prepared pans. Space the cookies about 3 inches apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper or foil onto racks to cool the cookies.
When the cookies are completely cool, peel them off the foil and arrange half of them bottom side up on a pan. Use a small offset spatula to spread about 1/2 teaspoon of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.