Lace Cookies with Chocolate Middles Recipe

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Lace Cookies with Chocolate Middles Recipe

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Melted chocolate sandwiched between two golden and slightly crisp oatmeal cookies makes for a delicious spin on traditional oatmeal chocolate chip cookies.
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick-cooking oats
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the oats, flour and salt; gradually add to creamed mixture and mix well.
Drop by teaspoonfuls 3 in. apart onto parchment paper-lined baking sheets.
Bake at 350° for 8-10 minutes or until golden brown. Cool completely on pans before carefully removing to wire racks.
Spread melted chocolate on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container. Yield: 2 dozen sandwich cookies.
Originally published as Lace Cookies with Chocolate Middles in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p70

Nutritional Facts

1 each: 152 calories, 8g fat (5g saturated fat), 19mg cholesterol, 81mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick-cooking oats
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the oats, flour and salt; gradually add to creamed mixture and mix well.
  2. Drop by teaspoonfuls 3 in. apart onto parchment paper-lined baking sheets.
  3. Bake at 350° for 8-10 minutes or until golden brown. Cool completely on pans before carefully removing to wire racks.
  4. Spread melted chocolate on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container. Yield: 2 dozen sandwich cookies.
Originally published as Lace Cookies with Chocolate Middles in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p70

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