- 1 1/2 c. (3 sticks) butter, softened
- 1 c. sugar
- 1/4 c. orange-flavored liqueur
- 3 c. rolled oats, uncooked
- 2 c. all-purpose flour
- 1 12 oz. pkg. semi-sweet chocolate chips
- 2 Tbs. butter
Preheat oven to 350. Beat butter and sugar until light and fluffy; blend in liqueur. Add oats and flour, mixing well; refrigerate 10 minutes. Shap into 1-inch balls. Place on ungreased cookie sheet; press into 2-inch circles. Bake 10-12 minutes or until edges are light golden brown. Remove from cookie sheet; cool completely.
Combine chocolate chips and butter in microwave-safe bowl. Microwave on high 1 minute; stir until smooth. If necessary, microwave in 20-second increments, but stop before chocolate is completely melted; it will continue to melt as you stir. Spread 2 tsp. chocolate on flat side of half the cookies. Top with remaining cookies. Drizzle with remaining chocolate. Refrigerate 10 minutes. Store tightly covered in cool, dry place. Makes about 2 1/2 dozen.
Recipe from Quaker Oats and Nestle chocolate chips.