Lace Oatmeal Sandwich Cookies with Raspberries

Ingredients:

• 2 cups firmly packed light brown sugar
• 220 g butter
• 0.5 tsp pumpkin pie spice mix
• 2.5 cups oatmeal
• 3 tbsp. premium flour
• 0.5 tsp almond extract
• 1 large egg, beaten
• 0.5 cup seedless raspberry jam, for the filling

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 190°C (375°F). Line a large baking sheet with parchment paper or nonstick foil.
2. In a medium saucepan, combine the brown sugar, butter, and pumpkin pie spice. Cook over medium heat, stirring, until the butter melts and the mixture becomes less grainy.
3. Place the oats, flour, almond extract, and egg in a large bowl and mix. Gradually add the butter mixture from the pan and knead into a dough.
4. Using a spatula, drop the batter onto the prepared baking sheet, spacing it about 7 cm apart to allow for spreading. You'll need to bake in several batches. Be careful to press the oats down gently to avoid creating large lumps.
5. Bake on the middle rack of the oven until the edges of the cookies are caramelized and the centers stop bubbling rapidly, 5-6 minutes. Remove from the oven and let them rest on the baking sheet for 5 minutes, then transfer the parchment-lined cookies to a wire rack. After a few more minutes, transfer the cookies from the parchment directly to the wire rack.
6. Continue baking until all the cookies are done. Let them cool completely and firm up, 15-20 minutes.
7. Take two cookies of approximately the same size and spread about 0.5 teaspoon of raspberry jam on the bottom (flat) side of one cookie, then place it on the flat side of the other cookie. Assemble all the sandwiches in this manner. Store in a tightly sealed container in a cool place, even in the refrigerator, for up to 1 week..