Oatmeal Raisin Sandwich Cookies

I saw these cookies and had to make them.  Philip's favorite cookies are oatmeal raisin and I haven't made them in quite some time.  Something about oatmeal in cookies and the altitude (or maybe it was operate error) but it seemed that any cookie that had oatmeal in it wouldn't turn out up there.  But now that we are back down to baking level I can make them again!

I forgot to get my normal oatmeal raisin cookie recipe out when I made these and I didn't feel like finding it so I just used the recipe off the oatmeal container (and it wasn't Quaker).  The cookies were really good but they were a little on the crunchy side and we both would have liked a softer cookie for these.  So I won't post the recipe for the cookie...just the filling.

Oatmeal Raisin Sandwich Cookies

Source: From Baking Bites

Ingredients:

One batch of Oatmeal Raisin Cookies

For the filling:
12 oz. cream cheese, at room temperature
1/2 cup honey
1/2 tsp. vanilla extract

Directions:
To make the filling, combine the cream cheese, honey and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment.  Mix on medium-high speed until completely smooth.

Once cookies are completely cooled, match them up in pairs according to size. Lay one cookie of each pair face down, so that the flat side is up.  Using a pastry bag fitted with a large round tip, pipe a swirl of cream cheese filling onto the the flat side of each cookie. (Alternatively, just spread a layer of filling on each cookie with a knife.  The edges won’t look quite as nice, but they will still taste great.)  Top with the other cookie from each pair so that the flat side is on the filling and press down slightly so that the filling is pushed to the edges.  Chill in the refrigerator at least 30 minutes before serving.  Store in an airtight container in the refrigerator.