Chocolate Oatmeal Sandwiches Recipe

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Chocolate Oatmeal Sandwiches Recipe

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I sometimes divide the batter in half, stir in 1/4 cup baking cocoa to one portion and make golden cookies with the remaining portion. Then I sandwich a golden cookies with a chocolate.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 2-1/2 cups butter or margarine, softened
  • 1-1/2 cups packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 6 cups quick-cooking oats
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract

Directions

In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until set. Remove to wire racks to cool.
For filling, combine chocolate chips, milk and butter in a saucepan. Cook and stir over medium heat until chips are melted. Remove from the heat; beat in vanilla. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: about 5 dozen.
Originally published as Chocolate Oatmeal Sandwiches in Best of Country Cookies 1999, p99

Nutritional Facts

2 each: 414 calories, 22g fat (13g saturated fat), 62mg cholesterol, 352mg sodium, 51g carbohydrate (31g sugars, 3g fiber), 6g protein.

  • 2-1/2 cups butter or margarine, softened
  • 1-1/2 cups packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 6 cups quick-cooking oats
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  1. In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until set. Remove to wire racks to cool.
  2. For filling, combine chocolate chips, milk and butter in a saucepan. Cook and stir over medium heat until chips are melted. Remove from the heat; beat in vanilla. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: about 5 dozen.
Originally published as Chocolate Oatmeal Sandwiches in Best of Country Cookies 1999, p99

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