Jumbo Oatmeal Raisin Sandwich Cookies

By Addie

Happy National Oatmeal Cookie Day! As you can tell, I pick and choose the food holidays I like to celebrate. Did you know there is at least one food holiday or two every single day?! I couldn’t possibly celebrate them all, but this one I will happily embrace. I love soft, chewy oatmeal cookies, especially when they are studded with raisins and have a delicious cinnamon buttercream filling. In honor of today’s holiday I decided to make a batch for everyone to enjoy. Happy Holidays!

Ingredients

• For the Buttercream:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 sticks unsalted butter
• 1 cup brown sugar, firmly packaged
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups Quaker Oats
• 1 cup raisins
• ................................
• 1 cup unsalted butter
• 4 cups confectioners’ sugar
• 1 teaspoon ground cinnamon
• 3 teaspoons whole milk

Preparation

Step 1

1. Preheat the oven to 350ºF.

2. In a medium bowl whisk together the flour, baking soda, cinnamon and salt together in a large bowl. Set aside.

3. In a mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy. About 2 minutes. Add the eggs one at a time, beating well after each additional, then add it in the vanilla.

4. With the mixer on low add the flour mixture a little bit at a time until it is completely incorporated. Stir in the raisins and oats. Drop the batter by the rounded tablespoonful onto a lined baking sheet. Bake for 10 to 12 minutes until golden brown.

5. To make the buttercream, beat the butter on an electric mixer until light and smooth. Add the confectioners’ sugar and cinnamon beat until smooth. Then add in the milk bit by bit until it is desirable consistency.