Ingredients
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking (not instant) rolled oats
1 tsp ground cinnamon
pinch ground nutmeg
1/2 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup raisins
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together flour, baking soda, salt, oats and spices.
In a large mixing bowl, cream together butter and sugars. Beat in eggs one at a time, followed by applesauce and vanilla extract. With the mixer on low speed, gradually blend in flour mixture, stopping just when no streaks of flour remain. Stir in raisins.
Drop dough in approx 2-tbsp sized balls onto prepared baking sheet. Leave about 3 inches between each dough ball to allow for spread.
Bake for 12-15 minutes, or until cookies are golden at the edges and set in the center.
Cool for about 5 minutes on pan, then transfer to a wire rack to cool completely.
Instructions
Filling:
12-oz cream cheese, room temperature
1/3-1/2 cup honey
1/2 tsp vanilla extract
Beat all ingredients until smooth.
Spread a generous layer on the flat side of 1/2 of the cookies. Sandwich together and serve.
Cookies can be wrapped and stored for a day or two.
Makes about 14 fairly large sandwich cookies.
