| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | about 30 sandwich cookies |
Ingredients
- 8 tablespoons (1 stick) 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 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice, strained
- 6 ounces semisweet or bittersweet chocolate, melted and cooled, for sandwiching the cookies
- 3 or 4 sheets or jelly roll pans covered with buttered foil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 281 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 159 mg |
| Serving Size | 1 of 12 servings |
| Calories | 281 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 159 mg |
Reviews
My favorite cookie recipe now. I’ve made 2 batches without chocolate & beware they don’t last long. I will try with chocolate next time.
Simple & Delicious
Simple & Delicious
These cookies are excellent! I use Nutella in place of the chocolate, which is awesome! I highly recommend this recipe.
These cookies are very different and very delicious! They are a hit with everyone!
i originally tried this recipe 3 or 4 years ago. the buttered foil really didn’t work for me. i used parchment paper instead, much easier. i added a simple icing, powder sugar, butter, and milk, and peppermint flavoring. i put a layer of the chocolate, icing, and sandwiched them. either way, they were delicious. once you’ve gotten over the ” am i doing this right? ” stage, they were not difficult at all. loved the results!
But it packs tons of flavor.
It does look a little bit alarming when you take it out of the oven…but they are very tasty.
It does look a little bit alarming when you take it out of the oven…but they are very tasty.
I had a few variations. I used steel-cut oats that looked like very coarse sand. I also baked them for 6 minutes (8 minutes was too long in my oven).
Be careful, they’re very brittle.