Oat and Chocolate Lace Sandwich Cookies
- ½ cup unsalted butter, melted
- 1 cup quick-cooking rolled oats (use gluten-free if desired)
- ½ cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 teaspoons whole milk
- ¼ cup flour
- ¼ teaspoon salt
- 6 ounces semisweet chocolate chips
Protein: 1 g
Carbohydrate: 12 g
Fiber: 1 g
Total Fat: 6 g
Saturated fat: 4 g
Cholesterol: 17 mg
Calcium: 1% DV
Sodium: 26 mg
Preheat oven to 325⁰F. Line 2 baking sheets with parchment paper and set aside.
In a mixing bowl, combine melted butter, oats and sugar. Mix to combine.
Stir in beaten egg, vanilla and milk. Add flour and salt and stir until combined. Batter will be slightly thick.
Drop batter by the teaspoonful (yes, only one teaspoonful!) onto the cookie sheets making sure to leave approximately 2 inches between each cookie, as the cookies will spread significantly, about 2 to 2 ½ inches per cookie.
Bake 9-10 minutes or until lightly golden brown.
Let cookies sit for approximately 1 minute on the cookie sheet (until just starting to hold their shape), then using a metal spatula, transfer the cookies to wire racks to allow the cookies to cool completely.
Repeat steps above until all dough is cooked. You should have enough dough to make about 50 small cookies (or 25 cookie sandwiches).
Place chocolate chips in a microwave safe bowl. Microwave for 1 minute on high. Stir. Then microwave in 30-second intervals, stirring between each, until chocolate chips are melted.
Spread chocolate in a thin layer on the flat side of a cookie, sandwich with another cookie. Place on the wire rack to allow the chocolate to harden. Repeat with all the remaining cookies and chocolate.
These cookies can be kept in an airtight container at room temperature or placed in the freezer.
Nutrition information calculated using whole milk