8 T unsalted butter, melted
1 c rolled oats (regular oatmeal) finely chopped in food processor
1 c sugar
1/2 t salt
1 large egg
1 t vanilla extract
1 t orange juice, strained
6 oz semisweet or bittersweet chocolate, melted and cooled
3 or 4 cookie sheets or jelly roll pan covered with buttered foil or
Preheat to 350 degrees. Pour the melted butter into a bowl; one at a time, stir in remaining ingredients, except the chocolate, stirring smooth after each addition. Use a 1/2 t measure to drop the batter on the prepared pans. Space the cookies about 3" apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper or foil onto racks to cool the cookies.
When the cookies are completely cool, peel them off the foil and arrange half of them bottom side up on a pan. Use a small offset spatula to spread about 1/2 t of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or wax paper in a tin or placstic container with a tight fitting cover.
Time: 75 minutes Makes: 30
This recipe can be found at: http://groups.msn.com/FoodiesCorner/bakedgoods.msnw?action=view_list&row=48&viewtype=2&sortstring=17a2a.