Oatmeal sandwich cookies with raspberry filling

Ingredients:

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

Preparation:

1. Place a rack in the center of the oven and preheat the oven to 190°C. Line a large baking sheet with parchment paper or foil.
2. Melt the base: In a medium saucepan over medium heat, place the brown sugar, butter and pumpkin pie spice mixCook, stirring, until the butter is melted and the mixture becomes less grainy.
   
   Knead the doughIn a large bowl, combine the oats, flour, almond extract, and eggs. While whisking constantly, slowly pour in the melted butter.
3. BakingUsing a teaspoon, drop portions of the dough onto the prepared baking sheet, spacing them about 7.5 cm apart to allow for spreading. Be patient, as you'll need to bake several batches. Also, be careful not to over-mold the balls; press the mixture gently to avoid creating a mound.
4. Bake on the center rack for 5-6 minutes, until the edges are caramelized and the center stops bubbling rapidly. Remove the cookies from the oven and let them rest on the baking sheet for another 5 minutes, then transfer the entire parchment-lined baking sheet to a cooling rack. After a few more minutes, transfer the cookies directly to the cooling rack. Prepare the remaining cookies and let them cool completely, about 15-20 minutes.
5. Assembly and serving: Take 2 cookies of approximately the same shape and size and spread about 0.5 tsp of raspberry jam on the bottom/flat part of one of them, then connect it with the bottom of the second cookie; do the same with the rest. Store in an airtight container in a cool place for up to 1 week, or refrigerate..