sandi-in-hawaii
Well-known member
This is my favorite cookie. It's a really thin, lacy cookie, where the sugar caramelizes, turns into crunchy wafers, and is sandwiched with a hint of chocolate. I usually would think that more chocolate is a good thing, but in this cookie, you really want just a hint of chocolate.
Lacy Chocolate Oatmeal Cookie Sandwiches
Adapted from Cookies Unlimited by Nick Malgieri
8 tablespoons (4 oz.) unsalted butter, melted
1 cup (3 ½ oz.) rolled oats
1 cup (7 oz.) sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange juice
1 cup semisweet chocolate chips, melted and cooled
Line 3-4 cookie sheets with buttered foil or silpat liners. Set the rack in the upper and lower thirds of the oven and preheat to 350º.
Melt the butter in a medium saucepan. Take the pan off the heat, then add the oats, sugar, salt, egg, vanilla extract and orange juice. Stir until well mixed. (The dough will be quite liquid.)
Use an immersion blender to stir the batter and chop up the oatmeal. (Alternatively, grind the oatmeal to a powder in a food processor until finely ground before adding it to the batter.)
Use a 1 teaspoon measure to drop the batter on the prepared pans, about 3” apart. (Cookies will flatten and spread a lot.)
Bake the cookies for about 8-10 minutes, or until they have spread and are brown around the edges and lighter toward the center.
When the cookies are completely cooled, peel them off the foil and arrange half of them bottom side up on a pan. Using a butter knife or an offset spatula, place some melted chocolate onto the cookie, top it with another cookie, forming a cookie sandwich. Carefully squish it together to spread the chocolate around.
Place the sandwiched cookies in the fridge for about 15 minutes, until the chocolate hardens.
Store the finished cookies between sheet of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Double Recipe
8 oz. unsalted butter, melted
7 oz. rolled oats
14 oz. sugar
1 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2 teaspoons orange juice
2 cups semisweet chocolate chips, melted and cooled
Lacy Chocolate Oatmeal Cookie Sandwiches
Adapted from Cookies Unlimited by Nick Malgieri
8 tablespoons (4 oz.) unsalted butter, melted
1 cup (3 ½ oz.) rolled oats
1 cup (7 oz.) sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange juice
1 cup semisweet chocolate chips, melted and cooled
Line 3-4 cookie sheets with buttered foil or silpat liners. Set the rack in the upper and lower thirds of the oven and preheat to 350º.
Melt the butter in a medium saucepan. Take the pan off the heat, then add the oats, sugar, salt, egg, vanilla extract and orange juice. Stir until well mixed. (The dough will be quite liquid.)
Use an immersion blender to stir the batter and chop up the oatmeal. (Alternatively, grind the oatmeal to a powder in a food processor until finely ground before adding it to the batter.)
Use a 1 teaspoon measure to drop the batter on the prepared pans, about 3” apart. (Cookies will flatten and spread a lot.)
Bake the cookies for about 8-10 minutes, or until they have spread and are brown around the edges and lighter toward the center.
When the cookies are completely cooled, peel them off the foil and arrange half of them bottom side up on a pan. Using a butter knife or an offset spatula, place some melted chocolate onto the cookie, top it with another cookie, forming a cookie sandwich. Carefully squish it together to spread the chocolate around.
Place the sandwiched cookies in the fridge for about 15 minutes, until the chocolate hardens.
Store the finished cookies between sheet of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Double Recipe
8 oz. unsalted butter, melted
7 oz. rolled oats
14 oz. sugar
1 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2 teaspoons orange juice
2 cups semisweet chocolate chips, melted and cooled
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