Ingredients
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2 c. quick-cooking oats, uncooked
1 c. sugar
1 c. firmly packed light brown sugar
1/4 c. all-purpose flour
1/2 c. margarine, melted
1/2 tsp. almond or vanilla extract
2 eggs, beaten
vegetable cooking spray (do not substitute)
about 1/2 c. apricot or raspberry (seedless) spread
2 oz. semi-sweet chocolate bits (about 1/2 c.)
Preparation
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Combine first 4 ingredients.
Stir well.
Add margarine, flavoring and eggs, mix well.
Drop by level teaspoonfuls 2 inches apart onto cookie sheets coated with cooking spray.
Bake at 350\u00b0 for 6 to 7 minutes or until edges are lightly browned.
Let stand 2 minutes, loosening edges gently from sheet.
Place on racks.
Cool completely.
Spread 1/2 teaspoon of fruit spread on bottoms of half of cookies; top with remaining cookies.
Place chocolate in a heavy-duty Ziploc bag.
Place in hot water until chocolate melts. Snip a tiny hole in bottom corner of bag.
Drizzle chocolate over cookies.
Yields about 3 dozen double cookies.
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