Karen’s Killer Fixin’s: Oatmeal Chocolate Sandwich Cookies

Following_RecipeSMALLER   It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is OATMEAL CHOCOLATE SANDWICH COOKIES!

Oatmeal? Semisweet chocolate? There is no way this cookie doesn’t top the charts on deliciousness! They’re really not difficult to make and add that “something extra” to wow the neighborhood block party or show your family how much you love them.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 142 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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OATMEAL CHOCOLATE SANDWICH COOKIES
[Makes 2½ Dozen]

1½ cup butter, softened                                            
2 cups flour
1 cup sugar                                                                 
1 pkg. (12 oz.) semisweet chocolate chips
¼ cup orange juice                                                     
2 T. shortening
3 cups oats, uncooked

Preheat oven to 350 degrees. Beat butter and sugar until light and fluffy; blend in orange juice. Add combined oats and flour, mixing well; refrigerate 10 minutes. Shape into 1-inch balls. Place on ungreased cookie sheet. Press into 2-inch circles. Bake 10-12 minutes or until edges are golden brown. Remove from cookie sheet, cool completely. Combine chocolate and shortening in microwave-safe bowl. Microwave 1 minute. Stir. Microwave 1 minute longer. Stir until smooth. Spread 2 tsp. chocolate on flat side of half the cookies. Top with remaining cookies. Drizzle with remaining chocolate. Refrigerate 10 minutes. Store tightly covered in cool, dry place.

 

 

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