Chocolate oatmeal sandwich cookies
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Margarine; plus 2 tablespoons (softened) |
| 1½ | cup | Brown sugar; firmly packed |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 4 | teaspoons | Vanilla extract |
| 2½ | cup | Flour; unsifted |
| ½ | cup | Hershey's® cocoa |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt; optional |
| 6 | cups | Oats |
| 12 | ounces | Semisweet chocolate chips |
| 14 | ounces | Sweetened condensed milk; Eagle Brand |
Directions
Heat oven to 375 degrees. In mixer bowl, beat 2-½ cups margarine and sugars until fluffy. Beat in eggs and 3 teaspoons vanilla then combined flour, cocoa, baking soda and salt. Stir in oats. Drop by tablespoonfuls on ungreased baking sheets. Bake 10 minutes or until set. Cool. In saucepan, combine chips, sweetened condensed milk, remaining 2 tablespoons margarine and 1 teaspoon vanilla. Over medium heat, cook and stir until chips melt.
Immediately sandwich cookies together with chocolate mixture.
Golden Sandwich Cookies: Omit cocoa. Increase flour to 3 cups. Proceed as above
Recipe by: Back of Eagle Brand Sweetened Con. Milk Posted to brand-name-recipes by Barbra<barbra@...> on Feb 04, 1998