Master of Fine Arts student Allyson Lea Smith consulted with her mother and baked at least six variations to create this healthier version of an oat-chocolate sandwich cookie.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line 2 large baking sheets with foil or nonstick baking mats.

  • Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk (or soymilk), vanilla, salt and nuts and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread or press each cookie into a thin, 2-inch circle with a fork or damp fingertips.

  • Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats. (The cookies will appear somewhat lacy.)

  • When the cookies are cool, melt chocolate chips in a double boiler over hot, not boiling, water (or microwave in 15-second intervals, stirring in between). Gently spread the chocolate on the flat side of half (about 36) of the cookies. Gently spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.


Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

Tip: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

107.8 calories; protein 1.5g 3% DV; carbohydrates 13.6g 4% DV; exchange other carbs 1; dietary fiber 1.1g 4% DV; sugars 8.2g; fat 5.7g 9% DV; saturated fat 1.8g 9% DV; cholesterol 4.6mg 2% DV; vitamin a iu 65IU 1% DV; vitamin c 0.4mg 1% DV; folate 1.6mcg; calcium 7.9mg 1% DV; iron 0.4mg 2% DV; magnesium 4mg 1% DV; potassium 18.2mg 1% DV; sodium 19.3mg 1% DV; thiaminmg 1% DV; added sugar 8g.

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Rating: 5 stars
Best Cookie Ever! Delicious cookie; well worth the time and effort! Read More