Nutrition per serving may change if servings are adjusted.
⅓ cup unsalted butter
¼ cup canola oil
2 cups quick-cooking oats
¾ cup sugar
⅓ cup whole-wheat flour
¼ cup low-fat milk, or low-fat plain soymilk
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup toasted almonds, or walnuts (see Tip), finely chopped
½ cup semisweet or dark chocolate chips
½ cup apricot preserves
Preheat oven to 375°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.
108 calories;6 g fat(2 g sat); 1 g fiber; 14 g carbohydrates; 1 g protein; 2 mcg folate; 5 mg cholesterol; 8 g sugars; 8 g added sugars; 65 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 19 mg sodium; 18 mg potassium