Oatmeal Sandwich Cookies with Cream and Raisins

Ingredients:

Cookie

• 1 cup of butter at room temperature
• 1 cup of sugar
• 0.5 cup brown sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1.25 cups premium wheat flour
• 2 tablespoons corn flour
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp of soda
• 0.25 tsp salt
• 0.25 tsp ground allspice
• 2.25 cups rolled oats
• 1 cup raisins

Sandwich cookies

• 0.75 tbsp. peanut butter
• 0.25 cups butter at room temperature
• 0.5 cup sifted powdered sugar

Preparation:

1. Preheat oven to 190°C and line baking sheets with baking paper.
2. Cookie.
   
   Mix together the butter, granulated sugar, and brown sugar until smooth. Add the eggs, mixing well between each. Add the vanilla.
   
   In a separate bowl, combine the flour, cornstarch, cinnamon, ginger, baking soda, salt, and allspice. Add this to the butter mixture and stir. Add the oats, mix thoroughly, and then add the raisins.
3. Drop the dough onto the baking sheet using a tablespoon (or a small ice cream scoop), leaving at least 5 cm between each cookie. Bake for 10 minutes (the cookies may look underdone, but will be just right after cooling) and let them cool on the baking sheet.
4. Sandwich cookies.
   
   Prepare the fillingBeat the peanut butter, butter, and powdered sugar until smooth. Place the filling on the bottom of one cookie and sandwich it with another.
   
   Cookies will keep for 3 days in an airtight container..