Chocolate Oatmeal Sandwiches Recipes

CHOCOLATE OATMEAL SANDWICHES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until set. Remove to wire racks to cool. , For filling, in a large saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted. Remove from the heat; beat in vanilla. Spread on the bottom of half of the cookies; top with remaining cookies.

LACY CHOCOLATE OATMEAL COOKIE SANDWICHES

Steps:

• 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.

CHOCOLATE OATMEAL COOKIE SANDWICHES

Steps:

• 1. Preheat oven to 350. In small measuring cup, mix together heavy whipping cream and instant espresso powder. In a large bowl, with an electric mixer on medium speed, cream 1 cup butter and 2 cups sugar until light and fluffy, about 6 minutes. On low speed, add eggs one at a time, until well combined. Add cream/espresso mixture and vanilla. In medium bowl, whisk together flour, baking powder, baking soda, and salt until combined. Add cocoa and stir in oats. Gradually add to creamed mixture in thirds and mix well. Drop by tablespoonfuls onto parchment paper lined baking sheets. Bake for 10 minutes or until set. Allow to cool on cookie sheets for 5 minutes before transfering to wire racks to cool completely.
• 2. Meanwhile, in a saucepan, combine the cornstarch, 4 TBS. cocoa, and water until smooth. Stir in 1 c. sugar and 4 TBS. butter. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla and 1/2 tsp. instant espresso powder. Cool completely, stirring occasionally, before spreading on bottom half of cookies and topping with remaining cookies.