Anna guides you on making delicious oatmeal raisin sandwich cookies. Click on SHOW MORE for recipe ingredients and guide.

The ingredients and directions below is for about 3 dozen individual cookies, 18 sandwich cookies.

Ingredients for the cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 ¼ cup all-purpose flour
2 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
¼ tsp ground allspice
2 ¼ cup regular rolled oats (not instant)
1 cup raisins

Ingredients for the filling:
¾ cup peanut butter
¼ cup unsalted butter, at room temperature
½ cup icing sugar, sifted

Cooking directions for cookies:
1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.

2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.

Cooking directions for filling:
1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.

2. The cookies will keep for 3 days (filled or unfilled) in an airtight container.

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  1. Chef Anna,, Can I skip the spice or cinnamon? cause my family don`t like spice and cinnamon.. or i can substitute with others?? Thanks I m your BIG FAN fom Indonesia

  2. We loved this recipe so much we up loaded it to Simply Good Food TV a free food tv app just check it out in the app store

  3. hi anna, thank you for sharing, i just want to ask you, about the baking technique, do you use the up and bottom flames? or just the bottom flames? because i got trouble when i try to make your fudge brownies recipe, the caramel that should be created during the baking process won't pop out…
    please advice, thanks

  4. This is an amazing recipe, thank you for sharing. I have trouble keeping my brown sugar soft. What is your suggestion to keeping brown sugar soft?

  5. I baked this one today.
    Turned out marvelous and my nieces just can't stop eating those cookies. 😉
    Thanks Anna. The best ever!

  6. mine didn't turn out good like this it kinda melts in the oven and turn out turn out really flat like brittle cookies 🙁 any suggestion to make it work??

  7. Hi, what do I need to do if I can't use eggs, is there a substitute or does the recipe need to be adjusted. tks


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