Ingredients:Butter 115g, all-purpose flour (plain flour) 125g, white sugar (reduced) 35g, baking soda 2g, brown sugar 35g, 35g, salt 3g, 1 egg, vanilla extract 3ml, cinnamon powder 2g, cooked oatmeal 120g, Del Monte Sun Dried Raisins 100g.

Soften the butter at room temperature, mix with white sugar and brown sugar;
Beat an egg and mix well, add vanilla extract and mix well;
Mix flour, baking soda, salt, cinnamon powder and butter paste in step 3;
Pour in oatmeal, mix well and then pour in sun dried raisins and mix well;

Put the cookie dough in the refrigerator for 1 hour, then divide it into small balls, flatten it slightly and place it on a baking tray lined with baking paper (the spacing between cookies should be larger), and bake in the middle layer of the oven at 190° for 8-10 minutes.

Wash and peel the pumpkin and sweet potato, cut into small pieces, and steam them in a microwave (or steamer, be careful to add plastic wrap to prevent water from flowing in). Generally, cut into thin slices, open it and turn it over with a spoon every 3 minutes to see if it is cooked. Takes 3 minutes twice, that is, 6 minutes to cook.

Mash the steamed pumpkin and sweet potato into a paste, then add raisins and mix well.

Apply a little butter on the outer side of the two slices of bread (just a little bit is enough to help the bread slices color), put them in a sandwich machine, put the pumpkin and stuffing in the middle, and bake each side on low heat for 3 minutes. Cut half of it out of the oven and eat it!