These cookies. So light and crunchy. And addictive. And freezable. Yes, these guys can be frozen for up to two months. Just be sure to wrap them properly and it’s official. You’ve started your holiday baking. Just one problem though …good luck getting them in the freezer before they are snatched up by the cookie grabbers living in your house.
You’re gonna love this …no mixer required. Really. It’s all mixed up in one bowl. By hand. And it gets better. These gems can easily be made gluten-free with no noticeable change in texture or flavor. Just be sure to use gluten-free certified oats and replace the flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s that easy. Oh, and make sure the chocolate is also certified gluten-free.
The prepared batter will be thick and “lumpy.” Please don’t be tempted to bake more than twelve at a time on each sheet. These guys need lots of room to grow …they will spread out considerably. And while still warm, they are very sticky. So, please don’t skip the step where you line the baking sheets with parchment paper or non-stick baking liners.
When first removed from the oven, the wafers need a full two minutes to set. If you try to transfer them to the cooling rack too soon, they tend to curl and bend like this…
This is not a good thing. You want each wafer to be as flat as can be. Although, that looks like a really good cookie chip, don’t you think? Will have to think about that possibility.
I have found that the chocolate is easier to spread when you let it rest for a few minutes after melting. If it is too hot, some of it may seep through the wafers. The sandwich cookie would still be delicious but maybe not quite as pretty. When finished, allow the cookies to rest on your cooling rack until the chocolate hardens completely, about two hours, before storing.
These cookies can be stored for up to one week as long as they are kept in an airtight container. Also, they can be frozen for up to two months. As soon as the cookies are cooled and properly set, package them in airtight, rigid containers with waxed paper or parchment paper between layers.
chocolate lace sandwich cookies
Adapted from Fran Pepoon in Sunset Magazine
- 1 cup quick-cooking rolled oats
- 1 cup sugar
- 1/2 cup salted butter, melted
- 1 large egg, beaten with a fork
- 1 1/2 teaspoon vanilla extract
- 2 teaspoons freshly squeezed orange juice
- 3 tablespoons all-purpose flour * (see recipe notes)
- 1/2 teaspoon salt
- 6 ounces semi-sweet or bittersweet chocolate chips
Preheat oven to 325°F with racks placed in upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or nonstick baking liners.
In a medium bowl, mix oats, sugar & butter together with a wooden spoon or spatula. Stir in egg until well blended, then vanilla & orange juice. Add flour & salt and stir to mix. The batter will be somewhat thick and lumpy.
Drop batter by half-teaspoonfuls onto prepared baking sheets, at least 2 inches apart (cookies need room to spread), up to 12 per sheet. Bake until golden brown, switching positions of sheets halfway through, 8 minutes total.
Cool cookies on baking sheets until just holding their shape, about 2 minutes (don't wait until they're completely cool, as they will be harder to remove). With a thin metal spatula, gently transfer them to cooling racks and let cool completely.
Place chocolate chips in a microwave-safe bowl and heat in 20-second bursts until almost melted. Stir to melt completely. Allow the melted chocolate to rest for several minutes before spreading on cookies.
If some of the cookie wafers took on a unique shape as they spread, try to match them up with similar wafers. Thinly spread chocolate on flat side of half of the cookies. Sandwich with another cookie and let harden on racks, about 2 hours at room temperature.
Can be made up to 1 week ahead, store in airtight container at room temperature.
For gluten-free: Use gluten-free certified oats and chocolate. Replace the flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.