VANILLA AND CHOCOLATE SANDWICH COOKIES RECIPES
CHOCOLATE LACE SANDWICH COOKIES RECIPE | MYRECIPES
"I call these the 'backache' cookies because I always make a double batch, sitting hunched over at the table," says Fran Pepoon of Roseville, California. She has been baking these chocolate cookies, which have a subtle hit of orange and vanilla, every Christmas for 30 years, adapting them over time from a recipe given to her by a friend. Two tips: The cookies tend to stick and spread, so be sure to use a nonstick baking-sheet liner or parchment, and don't bake more than 12 cookies on each sheet.
Provided by Fran Pepoon, Roseville, CA
Total Time 2 hours 0 minutes
Prep Time 2 hours 0 minutes
Yield Makes about 50 cookies (serving size: 1 cookie)
Number Of Ingredients 9
Steps:
- Preheat oven to 325° with racks in upper and lower thirds.
- In a medium bowl, mix oats, sugar, and butter together with a wooden spoon. Stir in egg until well blended, then vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
- Line 2 baking sheets with parchment paper or nonstick baking liners. Drop batter by half-teaspoonfuls onto sheets, at least 2 in. apart (cookies will spread), up to 12 per sheet. Bake until golden brown, switching positions of sheets halfway through, 8 to 10 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 to cooling racks and let cool completely.
- Put chocolate chips in a microwave-safe bowl and heat in 20-second bursts until almost melted. Stir to melt completely.
- Thinly spread chocolate on flat side of half of cookies. Sandwich with another cookie and let harden on racks, about 2 hours at room temperature.
- Make ahead: Up to 1 week, airtight at room temperature.
Nutrition Facts : Calories 58 calories, CarbohydrateContent 7.7 g, CholesterolContent 9.1 mg, FatContent 3 g, FiberContent 0.4 g, ProteinContent 0.6 g, SaturatedFatContent 1.8 g, SodiumContent 38 mg
MOM'S CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
Chocolate chip cookie made with instant vanilla pudding.
Provided by Pam
Categories Desserts Cookies Drop Cookie Recipes
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 233.2 calories, CarbohydrateContent 30.5 g, CholesterolContent 35.8 mg, FatContent 12.4 g, FiberContent 1.1 g, ProteinContent 2.4 g, SaturatedFatContent 7.5 g, SodiumContent 175.3 mg, SugarContent 19.5 g
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