From the blog For Love of the Table

2 c. quick cooking oats (200g)

1 c. sugar (200g)

2/3 c. all-purpose flour (76g)

1/4 t. salt

1/4 c. corn syrup (83g)

1/4 c. milk (60g)

zest of 1 orange

1 t. vanilla

2/3 c. (10 T. plus 2 t./ 151g) melted butter

4 to 5 oz. milk or bittersweet chocolate, melted


Combine the first four ingredients in a medium bowl and stir to combine.  Add the next five ingredients and stir until homogenous. Chill the dough for at least 1 hour.


Cut 6 sheets of foil to fit your cookie sheet (see note).  Lightly spray a sheet of foil with pan spray.  Place level teaspoon-sized scoops of dough on the prepared sheet, spacing the mounds of dough 2 inches apart (you should be able to place 20 scoops on a sheet).  Dip your fingers in some water and pat the dough out into flat rounds that are about 2-inches in diameter.  Bake in a preheated 375° oven until the cookies are golden brown—about 5 to 7 minutes.  Rotate the cookie sheet at the half way point.  Remove the sheet from the oven and slide the sheet of foil off of the hot cookie sheet onto a rack or the counter.  Let the cookies cool completely. 


Repeat with the remaining dough with more sheets of prepared foil. 


Peel the foil away from the cookies.  Spread or drizzle a small amount of the chocolate on the flat side of half of the cookies.  Top each with the remaining cookies, twisting the two halves in opposite directions to help spread out the chocolate.  Let the chocolate solidify.  Store the cookies in an airtight tin or Tupperware-type container (being careful not to crush the cookies…they are fragile!)  Makes 60 sandwich cookies


 (Recipe adapted from A Kansas City Christmas: Traditions & Recipes from the Heartland, by Karen C. Adler & Jane D. Guthrie)



  • Use a rimless cookie sheet so that you can slide the foil off without having to pull it over the rim.  If you don’t have a rimless cookie sheet, simply turn a rimmed cookie sheet upside down (which will give you a rimless surface.)
  • It is not necessary to temper the chocolate for these because you will not see the chocolate once it’s sandwiched between two cookies.  However, tempered chocolate has a much nicer texture. To obtain a quick temper, melt half of the chocolate (over a pan of simmering water or in the microwave at 50% power).  While the chocolate is melting, chop the remaining half very finely.  Stir the unmelted, finely chopped chocolate into the melted chocolate, continuing to stir until the chocolate is smooth and all of it is fully melted.  Use immediately.