OATMEAL LACE CHOCOLATE SANDWICH COOKIES

INGREDIENTS

2 cups quick-cooking rolled oats (not instant)

2/3 cups all-purpose flour

1 cup sugar

2/3 cups (or 10 1/2 tablespoons) butter, melted

1/4 cup corn syrup

1/4 cup milk

CHOCOLATE FILLING:

1/2 cup semi-sweet chocolate chips, melted

DIRECTIONS

Preheat oven to 375° and line 2 baking sheets with parchment paper (or foil sprayed with non-stick spray, or buttered).

In a medium bowl, combine oats and flour; set aside.

In a large mixing bowl, stir together sugar with melted butter and corn syrup. 

Add milk to mixture and blend well.  Stir in oat/flour mixture and combine thoroughly.

Scoop teaspoon-sized amounts of batter onto prepared baking sheets at least 3 – 4 inches apart (no more than 6 at a time per baking sheet!), and press down on dough mounds slightly using the back of a spoon or slightly wet fingers.

  Bake for 8 – 10 minutes, until edges have browned. 

Transfer parchment paper/foil to cooling rack, and peel cookies off paper/foil after they have cooled.

  (You won’t have to peel cookies off parchment paper- FYI.)

TO MAKE SANDWICHES:  melt chocolate in microwave in 20 second intervals, stirring to prevent scorching. 

Spread a thin layer over the base of one cookie, then gently press the base of another cookie into the chocolate. 

Allow to set on a rack or piece of parchment paper, with the side you spread the chocolate onto facing upright (as the chocolate will have blobbed out a bit through the lacy spaces).