Best eaten on the day they are made, these are wonderful on their own and even better when
sandwiched with a bit of ganache. I find different ovens really alter the appearance of these.
Best results come from convection ovens.
Makes about 3 dozen
- 1 cup unsalted butter
- 1 1/2 cups brown sugar
- 2 1/4 cups rolled oats
- 1/2 t salt
- 1 t vanilla
- 1 egg, lightly beaten
- 3 T flour
Heat together in a small saucepan over very low heat, stirring constantly until just melted:
- 1/2 cup bittersweet chocolate (3 ounces)
- 4 T heavy cream
Remove from heat and stir until fully melted and glossy. Cool.
In a medium-large saucepan, melt the butter over low heat. Remove from heat and stir in the brown sugar. Add the oats, salt and vanilla. Add beaten egg, stirring in well. Stir in flour to combine. Let sit for 20 minutes to cool.
Preheat oven to 300 convection or 350 regular.
Drop by measured teaspoons onto a parchment lined baking sheet. Bake for about 12 minutes until nicely golden brown, rotating the baking sheet halfway thru baking.
Cool the cookies on the baking sheet. Make the ganache.
When cool, loosen them gently using a thin metal spatula. Spread a very thin layer of ganache on the bottom of one cookie and sandwich with another.