Holiday Baking: Lacy Oatmeal Cookie sandwiches recipe by Esther Brody

Holiday baking inspiration excepted from Esther Brody’s new book 250 Best Cookie Recipes

2⁄3 cup all-purpose flour, 160 mL

2 cups quick oats, 500 mL

2⁄3 cup butter or margarine, 160 mL

1 cup melted granulated sugar, 250 mL

1⁄4 cup milk, 50 mL

1⁄4 cup corn syrup, 50 mL

Filling

1 cup white chocolate chips, melted 250 mL

1 cup semi-sweet chocolate chips, melted 250 mL

NOTE: Drizzle any leftover chocolate over the tops of the cookies for added decoration

Method

Preheat oven to 375°F (190°C) Cookie sheet lined with buttered foil

1. In a bowl, mix together flour and oats. 2. In another bowl, mix together butter or

margarine, sugar and corn syrup. Add milk and mix well. Stir in flour mixture and mix thoroughly.

3. Drop batter by level teaspoonfuls (5 mL), about 3 inches (7.5 cm) apart, onto prepared cookie sheet and using the back of a spoon or the tines of a fork press down slightly on each. Bake in preheated oven for 8 to 10 minutes until cookies have spread and are browned around the edges. Immediately transfer foil and cookies to wire racks. When cool peel cookies off the foil.

4. On a work surface, spread a thin layer of semi- sweet chocolate on the bottom of some cookies and white chocolate on others. Top each with the bottom side of remaining cookies.

Makes about 2 dozen sandwiches

Excerpted from 250 Best Cookie Recipes by Esther Brody. Text copyright © 2001, 2013 Esther Brody. Photographs copyright © 2001, 2013 Robert Rose Inc. Arranged by special permission of the Publisher Robert Rose Inc. robertrose.ca. Available where books are sold.’s new book 250 Best Cookie Recipes

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