Best 9 Lacy Chocolate Oatmeal Cookie Sandwiches Recipes

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Indulge in a delightful symphony of flavors and textures with our delectable Lacy Chocolate Oatmeal Cookie Sandwiches. These exquisite treats are a harmonious blend of crispy, lacy oatmeal cookies and a velvety chocolate ganache filling. Each bite offers a satisfying crunch followed by a smooth, decadent melt-in-your-mouth experience. Perfect for any occasion, these cookies are sure to impress your family and friends.

In this comprehensive guide, we'll take you through two irresistible recipes:

1. **Lacy Chocolate Oatmeal Cookies:**

- Discover the art of crafting the perfect lacy oatmeal cookie. Our detailed instructions and expert tips will guide you in creating crisp, delicate cookies with intricate patterns.

2. **Chocolate Ganache Filling:**

- Learn the secrets of making a rich, silky chocolate ganache that complements the oatmeal cookies perfectly. We'll share the ideal ratios of chocolate and cream, along with techniques for achieving a smooth, glossy texture.

With step-by-step instructions, helpful variations, and captivating images, this guide will turn you into a master of these delectable Lacy Chocolate Oatmeal Cookie Sandwiches. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Let's cook with our recipes!

DARK CHOCOLATE OATMEAL LACE COOKIES



Dark Chocolate Oatmeal Lace Cookies image

These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate. If you're baking cookies for Holiday parties, or just to leave Santa, these are a must!

Provided by Gina

Categories     Dessert

Time 30m

Number Of Ingredients 11

1/2 cup sifted all-purpose flour
1/2 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder
Pinch of salt
1/2 cup old-fashioned oats
1/4 cup unsalted butter (melted)
2 tbsp 1% milk
2 tbsp honey
1 tsp vanilla extract
2 oz dark chocolate (melted (calculated with 1 oz only))

Steps:

  • Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.
  • In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
  • In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.
  • Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
  • Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
  • Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.

Nutrition Facts : ServingSize 1 sandwich, Calories 66 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, Cholesterol 6 mg, Sodium 7 mg, Sugar 7 g, SaturatedFat 1 g

CHOCOLATE DRIZZLED OATMEAL LACE COOKIES



Chocolate Drizzled Oatmeal Lace Cookies image

A little bit crispy, a little bit chewy, but totally irresistible! These lacy oatmeal cookies get drizzled with chocolate for a light but satisfying sweet treat at only 90 calories each.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 30

Number Of Ingredients 9

1/2 cup butter, cut into 1-inch pieces
1 cup packed brown sugar
1 1/2 cups old-fashioned oats
1/4 cup sliced almonds, chopped
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg white, slightly beaten
1/4 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
  • Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
  • Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
  • Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
  • In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g

LACY OATMEAL COOKIES



Lacy Oatmeal Cookies image

This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate.

Provided by Pookie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 8

1 cup quick cooking oats
¼ cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
  • In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
  • Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

Nutrition Facts : Calories 43.7 calories, Carbohydrate 5.9 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 54.7 mg, Sugar 4.2 g

CHOCOLATE LACE SANDWICH COOKIES



Chocolate Lace Sandwich Cookies image

This is a delicious sandwich cookie. My mom's recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.

Provided by flutewoman3

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 9

1 cup butter, melted
1 cup white sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups quick-cooking oats
1 cup ground pecans
1 teaspoon baking powder
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
  • Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
  • Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
  • Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
  • Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 22 g, Cholesterol 23.9 mg, Fat 10.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 65.6 mg, Sugar 17.2 g

HOT CHOCOLATE SUGAR COOKIE SANDWICHES



Hot Chocolate Sugar Cookie Sandwiches image

Leftover hot chocolate or cocoa mix transforms a regular sugar cookie recipe into a festive treat. To keep cookies nice and round when you set the dough log down in the freezer, here's a tip: Hang onto your next cardboard paper towel tube, cut through it with scissors to make an open trough, then rest the log in the makeshift cradle and freeze.

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 24 cookie sandwiches

Number Of Ingredients 11

1 cup sugar
2 1/2 cups all-purpose flour
3/4 cup hot chocolate or cocoa mix
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
12 marshmallows, cut in half
4 ounces bittersweet chocolate, coarsely chopped
1 teaspoon honey

Steps:

  • Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
  • Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month.
  • Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough.
  • Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet.
  • Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container.

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

Forget all the bad, soggy oatmeal cookies you've ever had in your life. Picture instead a moist-centered, butterscotch-imbued, crisp-edged cookie flecked with nubby oats. Add to this the fragrant nuttiness of toasted coconut. Then subtract any chewy raisins that may have accidentally wandered into the picture, and substitute sweet, soft dates, guaranteed not to stick in your teeth. Now mentally sandwich two of these cookies with a mascarpone-cream cheese filling. And that's what you'll find here. An oatmeal cookie with a little something extra, a recipe made for keeping. You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.

Provided by Melissa Clark

Categories     easy, lunch, weekday, dessert

Time 1h15m

Yield 18 sandwiches

Number Of Ingredients 17

80 grams shredded sweetened coconut flakes (3/4 cup)
1 cup unsalted butter, softened
330 grams packed dark brown sugar (1 3/4 cups)
2 tablespoons honey
2 large eggs, at room temperature
1 tablespoon vanilla extract
190 grams all-purpose flour (1 1/2 cups)
7 grams fine sea salt (1 teaspoon)
3 grams baking powder (1 teaspoon)
8 grams ground cinnamon (4 teaspoons)
260 grams rolled oats (3 cups)
100 grams dates, pitted and chopped (1/2 cup)
65 grams granulated sugar (5 tablespoons)
6 ounces cream cheese, softened
6 tablespoons mascarpone
25 grams confectioner's sugar (3 tablespoons)
1 1/2 teaspoons vanilla extract

Steps:

  • Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
  • In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
  • Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
  • Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner's sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 184 milligrams, Sugar 28 grams, TransFat 0 grams

GLUTEN-FREE LACY OAT SANDWICH COOKIES



Gluten-Free Lacy Oat Sandwich Cookies image

Provided by Liza Jernow

Categories     Cookies     Chocolate     Bake     Wheat/Gluten-Free     Oat

Yield Makes about 3 dozen sandwich cookies

Number Of Ingredients 14

For the chocolate filling:
1/4 cup heavy cream
1 tablespoon brown rice syrup
6 ounces high-quality bittersweet chocolate, finely chopped
1 tablespoon orange liqueur, such as Cointreau
For the cookies:
1 3/4 cups gluten-free rolled oats
3 tablespoons rice-based gluten-free all-purpose flour*
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
2 tablespoons heavy cream
2 tablespoons brown-rice syrup
5 tablespoon unsalted butter
1/2 teaspoons vanilla extract

Steps:

  • Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F. Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside.
  • Make the filling:
  • In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer. Immediately remove pot from heat and stir in chocolate. Let stand for 3 minutes, and then stir until chocolate is melted and smooth. Add orange liqueur and stir to combine.
  • Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
  • Meanwhile, make the cookies:
  • In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground. Set aside.
  • In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter. Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute. Remove the pot from the heat and stir in vanilla. Add the oat mixture and stir until well combined. Let dough cool for 15 minutes.
  • Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit. Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking. Let cookies cool completely before removing them from the baking sheets.
  • Assemble the sandwiches:
  • Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere. Let set briefly before serving.
  • Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks.

LACY OAT SANDWICH WAFERS



Lacy Oat Sandwich Wafers image

These cookies appear on my table for various special occasions. I'm often asked for the recipe, so I'm sure to have a few copies on hand. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

2/3 cup butter
2 cups quick-cooking oats
1 cup sugar
2/3 cup all-purpose flour
1/4 cup milk
1/4 cup corn syrup
2 cups semisweet chocolate, milk chocolate, vanilla or white chips, melted

Steps:

  • Line a baking sheet with parchment or foil; set aside. In a saucepan, melt butter over low heat. Remove from the heat. Stir in the oats, sugar, flour, milk and corn syrup; mix well. , Drop by teaspoonfuls 2 in. apart onto prepared baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool completely; peel cookies off paper. Spread melted chocolate on the bottom of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 221 calories, Fat 11g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 67mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

LACY OATMEAL SANDWICH COOKIES



Lacy Oatmeal Sandwich Cookies image

Make and share this Lacy Oatmeal Sandwich Cookies recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Dessert

Time 38m

Yield 24 cookies

Number Of Ingredients 8

2/3 cup all-purpose flour
2 cups quick-cooking rolled oats
2/3 cup butter or 2/3 cup margarine
1 cup granulated sugar
1/4 cup corn syrup
1/4 cup milk
1 cup semi-sweet chocolate chips, melted
1 cup white chocolate chips, melted

Steps:

  • Preheat oven to 375°F.
  • Line cookie sheet with buttered foil.
  • Mix flour and oats together in a medium bowl.
  • In a large bowl, mix together butter, sugar and corn syrup.
  • Add milk to the butter mixture and mix well.
  • Stir in the flour mixture and mix well.
  • Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.
  • Press each cookie slightly with the back of a fork or spoon.
  • Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.
  • Immediately transfer the foil and cookies to a wire rack.
  • Peel cookies off foil after they've cooled.
  • Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.
  • Top each with the bottom side of the remaining cookies.

Nutrition Facts : Calories 198.2, Fat 10.1, SaturatedFat 6, Cholesterol 15.4, Sodium 54.1, Carbohydrate 26.8, Fiber 1.2, Sugar 17.2, Protein 2.1

Tips:

  • Use room-temperature butter. This will make the cookies creamier and easier to mix.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These lacy chocolate oatmeal cookie sandwiches are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed!

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