A cookbook that is dedicated solely to desserts is my kind of cookbook. Which is why Classic Southern Desserts by Southern Living is one of my favorite cookbooks to browse through looking for new recipes to try. The description of the book, “all-time favorite recipes for cakes, cookies, pies, puddings, cobblers, ice cream and more,” pretty much sums it up. A recipe for whatever you may be in the mood for can be found on these glossy pages.
I’ve always been drawn to the Oatmeal Cookie Sandwiches with Rum-Raisin Filling on the cover, but in all the years I’ve had this book I still had not made them. Well, I quickly remedied that by heading to the store and grabbing the few ingredients I needed to complete my ingredient list.
These cookies are great because you probably have most, if not all, of the ingredients you’ll need right in your kitchen pantry already. There are tons of other recipes that sound equally as delicious, like the Decadent Banana Cake with Coconut-Cream Cheese Frosting or the classic Fried Strawberry Pies. Since I was in the mood for cookies though, I stuck with my original craving for the Oatmeal Cookie Sandwiches: Read my notes below to see what I thought of this recipe.
Oatmeal Sandwich Cookies with Rum-Raisin Filling
Yield: 15 sandwiches
Prep Time: 50M
Cook Time: 10M
Total Time: 1 Hour
1/2 cup butter, softened
1/2 cup shortening
1/4 cup light corn syrup
1 1/4 cups firmly packed light brown sugar
1 large egg
1 1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups uncooked regular oats
3/4 cup chopped pecans
3 ounces cream cheese, softened
3 tablespoons milk
1 tablespoon dark rum
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 pound package powdered sugar
1 1/2 cups raisins
1. Preheat oven to 375F. Beat the first four ingredients at medium speed with an electric mixer until fluffy. Add egg and almond extract, beating until blended.
2. Whisk together flour, baking soda, and next three ingredients in a medium bowl; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in oats and pecans.
3. Shape dough into 1 1/2-inch balls. Place balls 2-inches apart on large parchment paper-lined baking sheets.
4. Bake at 375F for 10 to 12 minutes or until golden. Let cool on baking sheets 3 minutes. Remove to wire racks, and cool completely (about 20 minutes). Spread about 3 tablespoons of Rum Raisin Filling onto each half of the cookies; top with remaining cookies.
5. Beat cream cheese at medium speed with an electric mixer until creamy. Add milk and next 3 ingredients, beating until blended. Gradually add powdered sugar, beating at low speed until smooth. Stir in raising. Omit rum if desired.
This recipe calls for butter and shortening to be used in the dough, however you can easily substitute all butter if you'd like to avoid the shortening. The same goes for the rum in the filling, just use a couple drops of rum extract for an alcohol free alternative.
Recipe Source: Classic Southern Desserts
These cookies turned out looking just like the cover and did not disappoint at all. The oatmeal cookie itself spread out evenly and was neither too flat nor too fluffy, and it was spiced just riced from the cinnamon and cloves. The cream cheese frosting filling was a really nice addition with the rum flavoring and raisins in it too.
Did this recipe deserve the cover spotlight?
I wasn’t disappointed! The flavor of the oatmeal cookie was so good and combined with the creamy cream cheese raisin frosting it was a great sweet treat. These cookie sandwiches are definitely something kids and adults both would enjoy.