Shelly's Recipe

LACY CHOCOLATE OATMEAL COOKIE SANDWICHES

Category: Cookies

8 tbsp 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 tsp salt
1 large egg
1 tsp vanilla extract
1 tsp orange juice, strained
6 oz 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. 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-tsp 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 tsp 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.