Lacy Chocolate Oatmeal Cookie Sandwiches

Recipe Ingredients

8 tablespoons	120ml	Unsalted butter - (1 stick) - melted
1 cup	62g / 2.2oz	Rolled oats (regular oatmeal) - finely chopped in,
		Food processor, but not ground to powder
1 cup	198g / 7oz	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Egg (large)
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Orange juice, strained
6 oz	170g	Semisweet or bittersweet chocolate - melted, cooled,
		For sandwiching the cookies
3		To 4 sheets or jelly roll pans - covered with
		Buttered foil

Recipe 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.

This recipe yields about 30 sandwich cookies.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9595) - from the TV FOOD - NETWORK

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