These crispy oatmeal chocolate sandwich cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, combine the flour and oats. Set aside.
Mixing the dry ingredients first ensures even distribution of the oats.
In a large bowl, cream together the butter, brown sugar, and corn syrup until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the milk to the butter mixture and mix until well combined.
Adding the milk helps to create a smooth batter.
Gradually stir in the dry ingredients until a uniform batter forms.
Mix gently to avoid overworking the batter.
Drop teaspoonfuls of batter onto the prepared baking sheet, spacing them 3 inches apart. Flatten slightly with the back of a spoon.
Flattening the cookies ensures even baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set before moving.
Melt the semi-sweet and white chocolate chips in separate bowls.
Use a microwave in short bursts to melt the chocolate evenly.
Spread a thin layer of semi-sweet chocolate on the bottom of half the cookies and white chocolate on the other half. Sandwich with the remaining cookies.
Ensure the cookies are completely cool before adding the chocolate filling.
Serve and enjoy your crispy oatmeal chocolate sandwich cookies.
Pair with a beverage of your choice for a delightful treat.
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