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Lacy Oatmeal Sandwiches

Updated February 23, 2016
(1 Votes)

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Drizzle any leftover chocolate over the tops of the cookies for added decoration.

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturechewy, chocolatey, sweet

Type of Dishcookie, dessert

Ingredients

  • 2/3 cup (150 mL) all purpose flour
  • 2 cups (500 mL) quick cooking rolled oats
  • 2/3 cup (150 mL) butter or margarine, melted
  • 1 cup (250 mL) granulated sugar
  • ¼ cup (50 mL) corn syrup
  • ¼ cup (50 mL) milk
  • 1 cup (250 mL) semisweet chocolate chips, melted
  • 1 cup (250 mL) white chocolate chips, melted
  • Baking sheet, lined with buttered foil

Instructions

Preheat oven to 375°F (190°C).

In a medium bowl, mix together flour and oats.

In a large bowl, mix together butter or margarine, sugar and corn syrup. Add milk and mix well. Stir in flour mixture and mix thoroughly.

Drop batter by level teaspoonfuls (5 mL), about 3 inches (7.5 cm) apart, onto prepared baking sheet and, using the back of a spoon or the tines of a fork, press down slightly on each. Bake in preheated oven for 8 to 10 minutes or until cookies have spread and are browned around the edges. Immediately transfer foil and cookies to wire racks. When cool, peel cookies off the foil.

On a work surface, spread a thin layer of semisweet chocolate on the bottom of some cookies and white chocolate on others. Top each with the bottom side of the remaining cookies.

 

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