I just took a closer look at the ingredients while I was printing the recipe. There isn't a lot of butter or flour. Are they like the double chocolate cookies, or different? What is the consistency of them? Like fudge, or cake? Are they chewy or crispy? Sorry for all the questions, I'm just curious about what to expect because the amount of butter and flour is unusual for such a big yield of cookies.

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 used to use westelle's idea on something I made. You can make the "bands" out of an old towel. Cut piece 3 in wide & long enough to go all the way around pan. So 9x12 pan would be 45 in. long,wet the strip but not dripping& double the piece over so it is 1 1/2 in wide all around & overlap & pin with safty pin Keep an eye on it after about 20 min. & don't bake at too high a temp.( about 350 ) don't let it touch sides of oven. It does keep some cakes from getting too crunchy on edges,so should work on brownies also. Might bake brownies 1 notch down in your oven maybe too close to top,could try that before you try the towel.Of course don't want to burn them on the bottom either! ~.~ Good luck!

1._______________________________________________________ Kitchen Delight Chocolate Chip Cookies Posted by: Patty_WV (My Page) on Wed, Nov 13, 02 at 11:57 Kitchen Delight Chocolate Chip Cookies 1 cup shortening,or 3/4 cup butter,1 cup packed light brown sugar,1/2 sugar,1 tsp.vanilla,2 eggs,2 1/4 cups flour,1 tsp.baking soda,1 tsp.salt,2 cups chocolate chips,1 cup chopped nuts(opt) Cream shortening or butter,brown sugar, and vanilla until light and fluffy.Add eggs and beat well. Combine flour,baking soda,and salt.Add to creamed mixture. Stir in chips and nuts.Drop by teaspoonfuls onto ungreased cookie sheet.Bake at 325 degrees for 8-10 minutes. Makes 6 dozen Note:I use the butter flavor Crisco for shortening. My aunt gave me this recipe shortly after I got married 27 years ago.It came from a bag of chocolate chips.It's the only chocolate chip cookie recipe I ever use. 2.__________________________________________________________ Decadent Brownies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Patty, Now that I know I am posting the recipes to the right thread, I have a few more that you can add to the one above. Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Decadent Brownies ================= 1 Cup butter, 20 Ounces chocolate, 1-1/2 Cups sugar, Pinch of salt, 4 eggs, 1 Cup flour, vanilla to taste, 1 Cup toasted pecans Melt chocolate and butter in microwave bowl Beat in sugar and salt, Beat in eggs, add vanilla, Mix in flour, Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake Should still be soft in the middle Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze 3.__________________________________________________________ Best Oatmeal Cookies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Source: from newspapper many years ago Best Oatmeal Cookies ==================== 1 Cup butter 1 cup sugar, 1/2 cup packed brown sugar, 1 egg, 2 teaspoons vanilla, 1 2/3 cup flour, 3/4 Teaspoon baking soda, 1/8 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, dash nutmeg, 1 1/2 cups rolled oats Preheat oven to 350 Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combined flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack 4.__________________________________________________________ Graham Cracker Chewies Recipe from the Nantucket Open House Cookbook. Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Here are a couple of recipes that have become very popular on the Cooking/Recipe forum that you can add to the Archive. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Graham Cracker Chewies ====================== These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. Crust 1 1/3 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 cup butter, at room temperature, 2 tablespoons all purpose flour Topping 1 1/2 cups packed brown sugar, 1/2 cup chopped pecans, 1/3 cup graham cracker crumbs, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1 teaspoon vanilla extract, 2 large eggs beaten, . Preheat oven to 350 Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes. Prepare topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table 5.__________________________________________________________ Silly Toffee Squares Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Source: Patty Silly Toffee Squares 1/2 flour, 3/4 cup rice krispies cereal, 1/4 tsp baking soda, pinch salt, 1/3 cup packed brown sugar, 1/3 cup butter melted, 1 can sweetened condensed milk, 1/2 c butter, 1/2 c firmly packed brown sugar, 1/2 cup chocolate chips semi sweet, 1 1/4 cup Rice Krispies cereal, caramel layer. Chill and cut into squares. Combine first 6 ingredients and press into 8" square pan and bake at 350 for 10 minutes In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a boil and simmer for 5 minutes, stirring continuously. (this burns easily so watch carefully) Remove from heat and pour over baked crust. Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares. 6._______________________________________________________ PEANUT BUTTER COOKIES Posted by: chery2 on Sat, Nov 15, 03 I may be a slow learner, but I finally caught on to the fact that using sweetened condensed milk in a recipe covers the duties of lots of ingredients. You gotta love recipes of no more than 4 ingredients that turn out GREAT. For instance... PEANUT BUTTER COOKIES 3/4 c. pb, 1 can scm, 2 1/2 c. flour, 1 t. vnla, Mix all ingredients. Roll into 1-in. balls. Shake in bag w/ gran. sugar. Flatten on cookie sheet by making a cris-cross pattern w/ fork. Bake @ 350 for 6-8 minutes. [At first I didn't like these. They looked like little biscuits and didn't flatten during baking. But DH said they're the best ever. SIL likes them w/ a choc. chip in the middle; also likes that they're bite size. 7.________________________________________________________ MACAROONS Posted by: chery2 on Sat, Nov 15, 03 1 bag or can of sweetened coconut [about 13 oz], 1 can scm, 1 t. van [careful! changes shade of cookies], You can add other ingredients: baking chips, crushed mint, whatever. Recipe on back of coc. bag. Makes a ton of little ones. 350 for 8 minutes. chery-va 8._________________________________________________________ Lebkuchen Bars Posted by: Roselin32 on Sat, Nov 15, 03 RECIPE: Lebkuchen Bars Posted by Roselin32 on Wed, Oct 22, 03 A Christmas favorite in our home. 1 tsp cinnamon, l teaspoon ground allspice, 1/4 tsp ground cloves, 1/2 tsp salt, 2 1/2 c unsifted flour, 1/2 tsp baking powder, 1/2 c ground almonds, 1 tsp grated lemon rind, 2 eggs, 3/4 c sugar, 3/4 c honey, 1/2 c milk, Almond Glaze, 1 c confectioner's sugar, 1/2 tsp almond extract, 1 tsp rum, 1-2T water, Sift together spices, salt, flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon forms when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture and beat until smooth. Spread the batter in an 11x17" greased jelly roll pan. Bake in a preheated 400° oven for12-15 minutes until the cake is done. While still warm turn the cake out onto a rack. Mix the confectioner's sugar, almond extrac, rum and water. Beat until it is smooth and of a glaze consistency, adding more water if necessary. Spread on warm cake. Cut into bars while still warm. Yields: 2-3 dozen. RL`