Valerie adds raisins rehydrated with rum for extra flavor in her oatmeal cookie sandwiches that are filled with cream cheese and coconut frosting!Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2WZMHr5Subscribe to Food Network ▶ http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Oatmeal Raisin Walnut Cookie SandwichesRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 2 hr 30 min (includes cooling time)Active: 1 hrYield: 16 sandwich cookiesIngredientsCookies:3/4 cup golden raisins1 1/2 tablespoons warm rum or water 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups old-fashioned rolled oats (not instant) 1/2 cup chopped walnuts Filling:4 ounces cream cheese, softened2 tablespoons unsalted butter, softened 3/4 cup powdered sugar 1 teaspoon vanilla extract 1/2 cup finely shredded and unsweetened coconut DirectionsPreheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #OatmealRaisinWalnutCookieSandwichesValerie Bertinelli's Oatmeal Raisin Walnut Cookie Sandwiches | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=2JNaB9iHaJg
