How about chocolate lace cookies? MILK CHOCOLATE FLORENTINE LACE COOKIES COOKIES: 2/3 c. butter 2 c. quick oats, uncooked 1 c. sugar 2/3 c. flour 1/4 c. corn syrup 1/4 c. milk 1 tsp. vanilla extract 1/4 tsp. salt FILLING: 1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels Cookies: Preheat oven to 375 degrees. Melt butter in saucepan. Remove from heat; stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt; mix well. Drop by level teaspoonfuls, 3 inches apart onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5 to 7 minutes. Let cool. Peel foil away from cookies. Filling: Melt over hot (not boiling) water, milk, and chocolate morsels; stir until smooth. Spread chocolate on the flat side of each half of the cookies. Top with remaining cookies. My notes Do not go larger than a teaspoon. Only place 6 on a large cookie sheet and stagger them, they will run together if too close or too large. I put then in the fridge for about 30 minutes to get the chocolate to set before placing them in the cookie tin. I also sprayed the foil with Pam since another version mentioned greasing the tin foil. I lifted the foil onto racks to cool as well.

I have never read or posted in this section of GW, but the link for Holiday Cookie Recipes appeared at the top of a page I do frequent, and the idea was just too tempting to bypass. Let me preface by saying that I am not the cook in our family. That distinction belongs to my husband, who missed his calling in life... he could have been a famous and well loved chef. So, he generally cooks, and I generally get clean-up duty. :-) Due to health issues we cook almost exclusively from scratch, pouring over product labels to ensure only pure, organic, natural, unprocessed and healthy ingredients are used. If we must, we order products and have them shipped. For example, if a recipe calls for vegetable oil, we would use cold pressed coconut oil instead. Sugars are kept to a minimum, are organic when used, or we substitute raw organic honey. Flour is unbleached and organic. I want to thank you all for sharing your recipes, several of which I've copied and plan to try this season. They all sound and/or look amazing, but my expertise extends as far as simple drop cookies, so that's where I usually concentrate my efforts. Decades ago, my Mother gifted me with a set of recipes from Mary Masters - My Great Recipes. Perhaps some of you have heard of them. My all-time favorite drop cookie recipes from the set are: Haymarket Chocolate Chip Cookies These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp but the centers remain pale. * ½ cup soft butter or margarine (must be room temperature) * ½ cup sugar * 1 egg * 1 tsp vanilla extract * ½ cup sifted all-purpose flour * ¼ tsp salt * 1/3 cup chocolate chips * 1/3 cup chopped pecans or walnuts Cream butter and sugar until light. Add egg and beat until creamy. Stir in vanilla, flour and salt until a smooth batter forms. Stir in chocolate chips and nuts. Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon, well apart on the baking sheets (they will spread out while baking) Bake at 350F for 7-10 minutes until edges are golden and centers are set. They will be soft when hot so remove immediately from baking sheet and cool on racks. They will become crispy as they cool. Makes 24-30 cookies. (Rack placement depends on how your oven cooks... I place mine centered to avoid uneven browning on bottom or top, and I turn the cookie sheets halfway through to obtain even cooking.) Oatmeal Lace Cookies 1/2 cup butter, melted and cooled 1/2 cup sugar 1/2 cup brown sugar 1 large egg 1/2 tsp vanilla extract 1 1/2 cups quick cooking or rolled oats (not instant) 1 tbsp all purpose flour 1/4 tsp salt Preheat oven to 325F. Line a baking sheet with parchment paper. In a small bowl, melt the butter and allow to cool slightly, for 2-3 minutes. In a large bowl, whisk together sugars, egg and vanilla extract. Pour in the cooled, melted butter and whisk to combine. Add in oats, flour and salt, and stir with a wooden spoon or spatula until well combined. Allow batter to stand for 5 minutes. Scoop 1 teaspoon sized balls of dough and place onto prepared baking sheet, leaving about 3 inches between cookies to allow room to spread. Bake for 14-16 minutes, or until crisp and golden. Allow cookies to cool for 4-5 minutes on the baking sheet to give them time to firm up, then transfer them to a wire rack to cool completely. (I usually put both types of cookies in a container the moment they are cool to help retain a little chewiness in the centers, though the edges will be deliciously crispy. And again, ensure your oven racks are placed for even baking.) Tips: Not only do I allow the butter to come to room temperature before using, I also take the eggs out of the fridge at the same time. All ovens differ, so oven rack placement and turning the cookie sheets halfway through the bake help ensure an evenly baked cookie without burnt bottoms, or a partial sheet darker than the others. Enjoy!

Could be. The trick the Expert taught me is that the margarine (never butter or shortening) must be sticks with 100 Calories per tbsp, and have dairy solids. What I have on hand, and bake with when I want parve, is Earth Balance Soy Free sticks. I've baked with it a lot including cookies, but I still think it was the problem today. Or...I had another thought when I ate one. My brown sugar came in plastic. We've talked about how plastic ruins the powdered sugar. I have a new box. Maybe, I'll split the next batch and test the sugar. I've never had failed cookies before this month! The spritz were a simple mismeasure, no biggie, but the chocolate chips are making me nuts!!!! I mean, I've only made this same recipe ... countless... times. And they're cookies! I can make ugly cookies, but never wrong cookies. ARRRGGGHHH!!!!!!!!!! I had an email saying that my CSA box isn't going to have the chard, broccoli or oranges, but I think I can make the cake with the one I have. Or maybe use mandarins. I have a lot of mandarins.

The recipe sounds good and is what you asked for. I have 3 really good oatmeal cookie recipes but they are each quite different; two are very spice-filled and the other more Tollhouse-ish. And then there is actually a 4th from Martha Stewart, wich is, again, not like the others.