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Oat, chocolate sandwich cookies
Dark Chocolate Florentines
1⁄3 cup unsalted butter
1⁄4 cup canola oil
2 cups quick-cooking oats
3⁄4 cup sugar
1⁄3 cup whole-wheat flour
1⁄4 cup low-fat milk or low-fat plain soy milk
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1⁄2 cup toasted almonds or walnuts (see Tip), finely chopped
1⁄2 cup semisweet or dark chocolate chips
1⁄2 cup apricot preserves
1. Preheat oven to 375°F. Line 2 large baking sheets with foil or nonstick baking mats.
2. Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk (or soy milk), vanilla, salt and nuts and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread each cookie into a thin, 2-inch circle.
3. Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats.
4. 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). Spread the chocolate on the flat side of half (about 36) of the cookies. Spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.

Active time: 35 minutes, Total: 1 hour 5 minutes
To make ahead: Store in an air tight container at room temperature for up to 2 days.

Toasting tip: Toast nuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9minutes.

Servings: Makes about 3 dozen sandwich cookies

Nutritional information per serving

Per cookie: 108 calories; 6 G fat (2 G sat, 2 G mono); 5 MG cholesterol; 14 G carbohydrate; 2 G protein; 1 G fiber; 19 MG sodium; 14 MG potassium

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