My brother and his lovely wife host Thanksgiving dinner for our noisy lovable family — God bless him — and every year I beg him for a little assignment, just so I can hold my head up. I mean, what self-respecting food blogger would sail through Thanksgiving without, um…cooking something? So this year he asked me to bring a dessert, which aside from bacon is my favorite thing to make in the kitchen. I knew my sister-in-law would be making her scrumptious and classic pumpkin pie, so I wanted to make something that would be a little different, but still sort of holiday-ish.
Then as luck would have it, my Southern husband brought home a copy of the 2009 edition of CHRISTMAS WITH SOUTHERN LIVING. And along with a variety of other recipes that I just might try over the holidays, it included this recipe for oatmeal sandwich cookies that are held together with a rum raisin cream filling. Now, I know my dad is a serious rum raisin fan, and the Southern husband is a big oatmeal cookie fan, and so it all seemed like fate to me.
Now I should warn you that these cookies are serious cookies. They are LARGE cookies. They are actually TWO large cookies stuffed with 3 tablespoons each of rum raisin filling. You could eat one today and not be hungry again until next Tuesday. But man! they are good. And Thanksgiving…heck, the whole holiday season…is when you are supposed to cut loose and eat giant rum-stuffed cookies? Right? Right. So go make them…you know you want to.