Oatmeal lace cookies

December 10, 2008
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Handel and Haydn bassoonist Andrew Schwartz won third place, too, with these chocolate lace cookie sandwiches. He calls them "O Cookie, Where Is Thy Victory?"


1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon almond extract
2 1/2 cups old-fashioned oats
1 cup finely chopped walnuts
1 teaspoon baking powder
1. Set the oven at 350 degrees. Line 2 baking sheets with foil, shiny side down.

2. In a bowl, combine the butter and granulated and brown sugars. Stir well. Add the eggs, one at a time, followed by the almond extract.

3. Stir in the oats, walnuts, and baking powder.

4. Drop the batter by teaspoonfuls 3 inches apart on the baking sheet. Bake for 10 minutes or until lightly browned on the edges. Allow to cool completely before removing from foil.


12 ounces bittersweet chocolate, chopped
4 tablespoons butter, cut up
1. In a heatproof bowl over a pan of simmering water, melt the chocolate and butter, stirring until smooth.

2. Choose 2 cookies that are similar in size. Spread a thin layer of chocolate in the center of the bottom side of 1 round. Top with the other cookie and squeeze them together. Let the cookies sit until the chocolate hardens. Adapted from Andrew Schwartz

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