Fluffy oatmeal raisin sandwich cookies

  • Preparation Time15 mins
  • Cooking Time13 mins
  • Serves6
  • DifficultyEasy
225 g butter, at room temperature
280 g firmly packed brown sugar
1 large egg
60 ml milk
450 g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
340 g quick-cooking oats
115 g raisins
Hot fudge sauce, as needed
Marshmallow creme, as needed (recommended: Fluff)

1) Preheat the oven to 180 degrees C. Lightly grease 2 or 3 baking sheets or line with silpats.

2) 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.

3) 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.

4) 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.

5) 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.

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