LACY CHOCOLATE OATMEAL COOKIE SANDWICHES
Provided by Food Network
Categories dessert
Time 45m
Yield about 30 sandwich cookies
Number Of Ingredients 9
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 SANDWICHES
I sometimes divide the batter in half, stir in 1/4 cup baking cocoa to one portion and make golden cookies with the remaining portion. Then I sandwich a golden cookies with a chocolate.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 414 calories, Fat 22g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 352mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
OATMEAL COOKIE CREAM CHOCOLATE CHIP COOKIE SANDWICHES
We added crumbled oatmeal cookies to frosting for a decadent chocolate chip cookie sandwich.
Provided by Deborah Harroun
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Make chocolate chip cookie dough as directed on pouch. Use 1 tablespoon to measure 24 balls of dough. Arrange balls 2 inches apart on 2 ungreased cookie sheets. Bake 8 to 10 minutes or until set around edges. Cool on cooling rack.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Make oatmeal cookie dough as directed on pouch; press dough into baking dish. Bake about 15 minutes or until set around edges. Cool completely, about 30 minutes.
- In medium bowl, beat butter, powdered sugar, cream and vanilla with electric mixer on medium speed until light and fluffy.
- Cut half of the oatmeal cookie into small pieces, or crumble. (Reserve remaining oatmeal cookie for another use.) Add crumbled cookie to frosting. Mix completely.
- Spread about 1/4 cup oatmeal cookie frosting between bottoms of 2 chocolate chip cookies, sandwiching them together. Repeat to make 12 cookie sandwiches.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE OATMEAL COOKIE SANDWICHES
These cookies take a bit of time to make but the delicately, soft cookies are well worth it in the long run. They never last longer than a day in my house!
Provided by Shannon Zweegman
Categories Chocolate
Time 10m
Number Of Ingredients 19
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love