Cookies
2/3 cup butter (do not use margarine)
2/3 cup Pillsbury’s Best All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 cup sugar
¼ teaspoon salt
¼ cup milk
¼ cup molasses
1 teaspoon vanilla
Filling
1 (11 ½ oz.) package (2 cups) milk chocolate chips
Heat oven to 375º F. Line cookie sheets with foil. Melt butter in medium saucepan over low heat; remove from heat. Lightly spoon flour into measuring cup; level off. Stir flour and remaining cookie ingredients into melted butter; mix well. Drop by level teaspoonfuls about 3 inches apart onto foil-lined cookie sheets; spread thin with rubber spatula.
Bake at 375º F for 5 to 7 minutes or until lacy and golden. Cool completely on cookie sheet (at least 15 minutes). Peel foil away from cookies.
Melt chocolat chips in small saucepan over low heat, stirring constantly. Spread thrin layer of melted chocolate on flat side of half the cookies. Top with remaining cookies. 3 ½ dozen sandwich cookies.
1 comment:
These cookies are very good I have been using this recipe since I got it out of a Better Homes and Gardens AMERICA’S Best-Loved Community Recipes. I especially like using white chocolate for the filling. Using your floured fingers works real good on spreading the dough.like it says in the original recipe.
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