In large mixing bowl, combine oats, sugar, flour, butter, nuts, coconut, corn syrup and ¼ cup milk; mix until well combined.
Drop cookies by teaspoonfuls 3-inches apart onto a foil-lined large baking sheet. Using a spatula, spread into 2-inch round circles.
Bake in a preheated 375°F oven 8-9 minutes or until golden brown. Cool on baking sheet 2 minutes; remove to wire rack to cool completely.
Meanwhile, in medium saucepan over medium heat, melt chocolate and remaining ¼ cup milk, stirring frequently, until melted and glossy; stir in raspberry preserves.
Spread about 1 teaspoon chocolate mixture over smooth side of 1 cookie; top with another cookie to form a sandwich. Cool completely.