Lacy Chocolate Oatmeal Cookie Sandwiches

Total Time:
45 min
15 min
30 min

about 30 sandwich cookies

  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup rolled oats (regular oatmeal) finely chopped, but not ground to a powder, in the food processor
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange juice, strained
  • 6 ounces semisweet or bittersweet chocolate, melted and cooled, for sandwiching the cookies
  • 3 or 4 sheets or jelly roll pans covered with buttered foil
  • Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Pour the melted butter into a bowl; 1 at a time, stir in the remaining ingredients, except the chocolate, stirring smooth after each addition.

  • Use a 1/2-teaspoon measure to drop the batter on the prepared pans. Space the cookies about 3 inches apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper or foil onto racks to cool the cookies.

  • When the cookies are completely cool, peel them off the foil and arrange half of them bottom side up on a pan. Use a small offset spatula to spread about 1/2 teaspoon of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

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