I love Brown Sugar Cookies, but haven't made them (yet) with chocolate chips. (I'm not a big fan of the CCC either, but once in a while they're kinda' good. I am another fan of Sol's recipes however!) FYI, just in case anyone wants to know...this cookie recipe (minus the chips) also makes a great tart crust. I filled the last one with peaches and it was Oh So Good!

I finally found it..it's in the link that might be useful, but here's some more "sandwich" cookies. Chocolate Chocolate Chip with Mocha Cream Filling Found this..and am tucking it here til I can come back and save it..LOL Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana! Cookie 1 cup butter or margarine, softened 1 cup sugar 1 medium (1/2 cup) ripe banana, sliced 1 egg 1 teaspoon vanilla 2 1/3 cups all-purpose flour ¼ teaspoon salt ½ cup chopped pecans Filling 3 cups powdered sugar ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk Directions Preheat oven to 350 degrees. Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating until well mixed. Stir in pecans by hand. Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely. Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling. About the Author © Donna Monday Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com Here's another "filled" cookie. Lemon Cream Sandwich okay here's the Whoopie Pie recipe from TofH too..for the filling..Whoopie Pie w/ marshmallow fluff used Whoopie Pies with "traditional" filling Here is a link that might be useful: S more Sandwich Cookies !!!

I bake little to nothing other than cookies so I'm no baking expert but I finally got a recipe from a friend that works for me. Pillowy, chewy cookies vs. some previous pancake flat or rock hard recipes I've tried. I don't refrigerate the dough, I use butter and I bake using convection. What I have noticed after using this recipe many times is that the outcome in terms of plump vs. flat does seem to have something to do with how soft the butter is. Yesterday I made them and remembered to take the butter out early so it just softened on the counter. It wasn't all that soft when I made them and they turned out perfect in my opinion. Other times I've had to carefully soften the butter in the microwave. The softer the butter the flatter the cookies. And the harder the butter the more ball shaped the cookies end up. I can also tell the difference in the consistency of the dough - even though all the ingredients are the same. If the dough is "dry" enough that I can form the cookies into a ball then they turn out great (I do make them into balls rather than dropping by spoonful). If it's stickier they end up flatter. If my theory is true, then chilling the dough in the fridge makes sense as the fat would harden as it chills.

What I've done with refrigerator cookie recipes is to lay the plastic wrap out on the counter before rolling the dough, and roll it into the logs inside the wrap. You might even use parchment paper or wax paper instead of or between the plastic wrap and the dough. Just brainstorming here. I've also heard a trick to wrap the cardboard paper towel tube around the log of dough to help keep it round. I haven't tried that yet because I don't use enough paper towels to have those tubes available. That recipe reminds me a lot of Ina Garten's Outrageous brownie recipe. Maybe you could make this recipe as bar cookies. Sally