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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 8 Tbsp. unsalted butter - (1 stick) melted
- 1 c. rolled oats (regular oatmeal) finely minced in, food processor, but not grnd to pwdr
- 1 c. sugar
- 1/2 tsp salt
- 1 lrg egg
- 1 tsp vanilla extract
- 1 tsp orange juice, strained
- 6 ounce semisweet or possibly bittersweet chocolate melted, cooled, for sandwiching the cookies
- 3 x to 4 sheets or possibly jelly roll pans covered with buttered foil
Direcciones
- Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Pour the melted butter into a bowl; 1 at a time, stir in the remaining ingredients, except the chocolate, stirring smooth after each addition.
- Use a 1/2 tsp. measure to drop the batter on the prepared pans. Space the cookies about 3 inches apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 min, or possibly till they have spread and are brown around the edges and lighter toward the center. Slide the paper or possibly foil onto racks to cold the cookies.
- When the cookies are completely cold, peel them off the foil and arrange half of them bottom-side up on a pan. Use a small offset spatula to spread about 1/2 tsp. of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or possibly waxed paper in a tin or possibly plastic container with a tight-fitting cover.
- This recipe yields about 30 sandwich cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 236 | |
| Calories from Fat 137 | 58% |
| Total Fat 15.95g | 20% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 108mg | 5% |
| Potassium 152mg | 4% |
| Total Carbs 25.64g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 16.97g | 11% |
| Protein 3.33g | 5% |
