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Dark Chocolate Oatmeal Lace Cookies

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These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate.

These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate.

Dark Chocolate Oatmeal Lace Cookies

Made with basic ingredients like oats, flour, butter, sugar and spices. If you’re baking cookies for Holiday parties, or just to leave Santa, these are a must! You might also like these similar White Chocolate Dipped Oatmeal Lace Cookies.

These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate.

Holiday traditions in my family always included baking cookies with the kids. My Mom did it with my brother and I, and she still does it with my children. To ease some of the guilt, I try to include some lighter cookie recipes in the mix and these lace cookies are one of my favorites. Of course, I do practice restraint and tracking (and exercise) helps keep me in check this time of the year.

These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate.

One thing to keep in mind when baking these cookies is the batter will spread once baked so don’t put them too close together on the cookie sheet. Once baked they will keep well in an airtight container.

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Dark Chocolate Oatmeal Lace Cookies

4.56 from 38 votes
These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate. If you're baking cookies for Holiday parties, or just to leave Santa, these are a must!
Course: Dessert
Cuisine: American
These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Yield: 24 cookie =12 cookie sandwiches
Serving Size: 1 sandwich


  • 1/2 cup sifted all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup old-fashioned oats
  • 1/4 cup unsalted butter, melted
  • 2 tbsp 1% milk
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 oz dark chocolate, melted (calculated with 1 oz only)


  • Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.
  • In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
  • In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.
  • Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
  • Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
  • Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.

Last Step:

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Serving: 1 sandwich, Calories: 66 kcal, Carbohydrates: 10 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 7 mg, Sugar: 7 g


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185 comments on “Dark Chocolate Oatmeal Lace Cookies”

  1. Avatar photo
    Nichole Robertson

    Did you answer why these didn’t spread out? I followed the recipe exactly and they didn’t come out anything like the picture.

    1. I wish I knew I tested them again and they were perfect. Looks like the photographer had success too based on her photos.

  2. could I use whole wheat pastry flour or almond flour to replace the all purpose flour? would it be a 1 to 1 replacement?

  3. Very easy recipe. Loved the flavor, but I had to flatten them because they didn’t spread out during baking. I also omitted the glaze. Thought they were already very sweet. I also used salted butter to omit the salt and whole milk.

  4. Perfection!  I used a level tsp and got 16 sandwich cookies. I used 1 oz of bittersweet chocolate and had enough for all + a drizzle on top!  Excellent sweet bite!

  5. I ‘m thinking about just adding a few simi sweet chocolate chips to the batter. I may not have the patience for melting and spreading. Has anyone tried this?

  6. I made these once and they turned out perfect and beautiful. Next time I’m trying them, and they won’t spread out into the thin lacey shape like before, as mentioned by other reviews. I’m doing everything the same, so I have no idea what might be going wrong. It’s so sad because they’re so wonderful when they turn out right!

  7. Avatar photo
    Donna Shields

    Excellent idea. I’m going to try this next time I make these cookies. Thank you.
    They are delicious.

  8. I made these for my grandson’s bake sale, and they were a hit – both tasty and unique.

    I do wish the recipe told me whether or not I can double the recipe.

  9. Avatar photo
    Susan Lindquist

    Just made these and got exactly 24 cookies measured out with a teaspoon. They spread out perfectly. Smell delicious. I think I’ll melt some chocolate chips and drizzle them. Easy and delicious recipe. Thank you.

  10. Avatar photo
    Karen Roller

    Spur of the moment craving. Had all the ingredients and wow ! Done in minutes.  Impressed the husband again with this awesome cookie. 

  11. Avatar photo
    Michael Soucy

    I have made numerous Skinnytaste recipies with great success! I have tried these twice but for some reason the batter does not “melt” or spread as desired. What might I being doing wrong? Measured everything carefully and oven temp well calibrated.
    Thank You

  12. So delicious. My daughter said these might be the best  tasting cookies she has ever eaten.  I yielded 18 cookie sandwiches, measuring precisely 1 level teaspoon for each dough drop. I used Lily’s sugar free dark chocolate. 

  13. These cookies were delicious. However, they calculated out to 6 blue points instead of 3 as stated in the recipe. Indeed of spreading on the chocolate, I divided 1 ounce of chocolate chips between 12 cookies, then placed them back in the oven that was still slightly warm. Then topped it with the remaining cookie when I took them out. Worked perfect and no mess. 

  14. Very crunchy cookie sandwiches. I would prefer them a little softer. I added raspberry preserves to the melted dark chocolate for an additional level of flavor.

  15. Avatar photo
    Mercedes Crawford

    I made them but they did not spread. They look nothing like the pictures on this. I followed the directions. They were still delicious but they were more like a normal cookies texture.

  16. Avatar photo
    Nancy Burger

    I was quite doubtful that one teaspoon of batter would be big enough but it was. My chocolate was quite thin and wouldn’t hold two cookies together so I just drizzled melted chocolate on the top of each cookie. Worked perfectly.

  17. These are amazing. However the weight watchers points are wrong I’m afraid. If you sandwich them together as the recipe says to, they work out as 6pts (blue). I’m leaving mine as singles and adding chocolate to the top. Should be 3 pts then so happy days. 

  18. I have made these several times even in two different ovens and they don’t go flat but still delicious. Is there something I am doing wrong. Would love your advice and thanks for all the great recipes. 

  19. These were delicious but I’m pretty sure there’s. A mistake in the recipe. It calls for 1 level teaspoon of dough, but I expect this should have been tablespoon. I started with a teaspoon and after spooning out 24 cookies was left with a lot of dough. I went back and added nearly two more teaspoons to each cookie (bringing it to nearly a tablespoon) which used up the rest of the dough.

    Also, for one of my pans I used a silicone mat and it was done after 8 min. But for my other pan I used parchment paper and that tray needed 13 minutes. Not sure why it needed so much more time.

    Also, I added a spoon of melted peanut butter in with the melted chocolate which was awesome.

    These cookies are DEFINITELY a win in my book!!

  20. Avatar photo
    anne c watson

    Has anyone tried this with gluten free flour? they look amazing but can’t have gluten. thanks!

    1. Not yet, but I plan to tomorrow. I’m GF also and hopefully these taate good with my GF 1to1 flour mix.

    1. Very easy recipe. Loved the flavor, but I had to flatten them because they didn’t spread out during baking. I also omitted the glaze. Thought they were already very sweet. I also used salted butter to omit the salt and whole milk.

  21. Mine did not spread and not sure what I did wrong. I smashed them with a spoon and baked longer. Did not turn out thin and lacy.

  22. I made them and they are light and delicious. I followed the suggestion to put chocolate on one side rather than make sandwich. 

    Was wondering if anyone tried using 2tbs butter instead of 4?  

  23. I plan to make these in the next couple of days.  They sound delicious.  What kind of dark chocolate do you use-baking chocolate or regular solid dark chocolate.


  24. Delicious! I dipped half of the cookie in chocolate instead of making a sandwich cookie. Love your recipe. 

  25. Avatar photo
    Diane Kammerude

    I guess I expected a little bit more. For some reason mine turned out with a strong cinnamon flavor. It was too strong for me.   If I made these again I would have the amount of cinnamon in them.  

  26. Hi, so baking virgin here…. and just want to double check:
    Is it 1/4 cup melted butter? Ie. Measure after melting butter or mesure as solid butter and then melt?
    Thank you! 

      1. I may have figured out the no spreading issue. I made a batch today on two different style cookie sheets. One was just a thin layer of metal and the other was a Bakers’s Secret with two layers and air in between. The cookie sheet with air did not spread and took a lot longer to bake than the thin layer of metal sheet where the cookies spread and crisped up!

  27. I finally made these today. They are a crunchy delight! I thought they were delicious,, and I didn’t even add the chocolate. While baking, my house smelled like the 

  28. Super delicious and very quick to make. I’m not a skilled baker and these are practically foolproof. 7 minutes in the oven were enough for my cookies. I let them set once I’d removed from the oven

  29. Hi Gina,

    These Look AMAZING! Have you had any experience with freezing them? Would you recommend freezing after baking them or before?

    Thank you!

      1. Let me start by saying these are YUMMY! My kids aren’t fond of the honey taste however, and I’m wondering if maple syrup would be a suitable substitute or if that would ruin the consistency of the cookie.

  30. Avatar photo
    Cynthia Tanner

    I made this recipe yesterday. The cookies are delicious and my husband loves them, too.  I spread chocolate on the backs of each cooking, marking them with a fork, keeping them as individual oookies. I saw the fork and individual cookie technique during the Great American Holidy Baking Show technical challenge for cookies.

  31. Gina, is the dark chocolate semi-sweet or unsweetened? I saw many kinds including some with %.. Pretty overwhelming. I shop at Meijer. No Trader Joe near me. TIA.

  32. Gina,
    I put the recipe into the WW recipe builder and 12 servings is 6 pts. if you substitute the sugar with splenda it is 4 pts per serving. Did I get the serving size wrong?

  33. Not fore the novice baker. 4 minutes in the oven they were black. So, I added more stuff to the recipe and made traditional oatmeal/chocolate chip cookies.

  34. These are yummy. Have anyone tried cutting the sugar down some and increasing the floor or oats. Thank you 

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  36. These are delicious! Is it supposed to say 1 level tablespoon in lieu of teaspoon? I ended up with 48+ single cookies using a teaspoon measure.

  37. These look amazing! I have a relative with a honey allergy, could I use corn syrup or agave? Thanks!

  38. I am making these right now–based on my sampling, they are SO yummy!! But the WW smartpoints are miscalculated…one cookie sandwich (based on 1/12 of the recipe) is actually 6 points, not 3. 

    1. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  39. Oatmeal cookies and I have NEVER gotten along well. EVER.
    Today I tried these and they were a FAIL.
    I think I narrowed it down to the use of raw organic cane sugar. I forgot that it tends to make things chewy and the cookies were a floppy mess. But I got a huge laugh out of it. I am a great cook and baker but I think I will keep clear of oatmeal in the future. 🙂 I did add more flour to the second half and they came out better. Not the way the should have – but better.

    NO FAULT OF YOURS GINA! You are still the best!!!

  40. I made these today, but I didn’t have dark chocolate. Instead, I added a tablespoon on cocoa powder into the mixture. They turned out awesome. The only concern I have is when I added it to my weight watchers recipes, it said 5 smart points per serving and this recipe on here says 3 smart points. Either way, they are worth the points. 

  41. These are absolutely AMAZING. I made these along with 2 other types of cookies, sent them into work with my husband and they were handsdown the best of the 3. I’m making these for a cookie swap this week!!!

  42. Gina, your recipes are the BEST!!!!!!! Everyone loves these cookies!!!! i was wondering if I can make this cookie dough the night before i bake them?

    1. I haven’t tried it, I would suggest letting the dough come back to room temperature before you bake them though.

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  44. My mom requested a lighter dessert for this upcoming Thanksgiving, so I just gave these a test run. They came out perfectly! I see some are having trouble and I would say certainly use a silpat instead of parchment paper. Thanks for another winner Gina!

  45. Avatar photo
    Cierra Robbins

    I just made these last night for a holiday party and they were a hit! The only change I made was that I replaced the flour with Bob's Red Mill Gluten Free 1-to-1 Baking Flour. They turned out perfectly crisp and looked so pretty! Thanks for another great recipe!

  46. Would using coconut or almond milk be ok? I don't drink regular milk and never buy it for cooking either.

  47. all I have on hand is "quick cooking" oats. I assume I can use that and the cookies just won't be as "lumpy" ?

    1. All I had were quick oats as well (Quaker). I noticed it said old fashioned oats after I put them in the oven 🙂 I found the cookies were a little chewier than typical lace cookies, but they still taste great!

  48. You did it again! I cook when I'm stressed and I crave sweets when I'm studying, so when I saw this cookies a few days ago on Pinterest I just knew I would end up making them. I just did and they are amazing!

    It yielded 43 cookies and they spread beautifully, and even though my oven is tiny and I had to bake them in four batches they were pretty quick to make.
    My advices for anyone having trouble are: level the teaspoons, use real butter (because it may alter the texture and spreadability to use vegetable shortening or other alternatives – its just 1/4 cup for the whole batch anyway, not that much cholesterol), make sure you melt the butter until its completely liquid and bake smaller batches if needed (I burnt a few cookies in my first batch but then I reduced the size of the batches and they cooked evenly). Also be careful, they are so thin they can go from raw to burnt in literally 1 minute, if they're golden take them out, even if they're still bubbling.
    I omitted the chocolate sandwiching step and they are light, crispy and taste like something out of grandmas oven on a winter night =)
    Thank you for another great recipe =^_^=

  49. I made these over the weekend and got the highest praise from my man. He declared these the best cookies I've ever made. I do bake fairly often too, and not all healthy cookies (though mostly). Your oatmeal cookies are my personal favorite and I have fun using different types of chips, dried fruit and nuts to mix it up. These will for sure have to go into the rotation.

  50. My first batch didn't spread at ALL so when the next tray when in, I flattened them first and they turned out perfectly. The batter is RIDICULOUS, so tasty. Yum yum.

  51. I got 35 sandwiches. Clearly, I shorted each of the teaspoons! I did use about an ounce of the chocolate. My cookies did NOT spread. I have to wonder if I over mixed? Everything else I followed to a "T". If I make these again, I will use a heaping teaspoon and be very careful not to over mix.

  52. Made these this afternoon. Spread great; got 41 vs 44. I had problem knowing just when to remove from the oven. …and using 3 different cookie sheets that each cook differently. My biggest problem was with the chocolate. I used 1 oz, and the chocolate is so thin the two do not stick together. Maybe after sitting a while they will. I will make again; however, next time keep as single cookies and not use any chocolate.

  53. I made 2 batches of this very delicious cookie. I got 11(22) cookies from the first batch and 12 (24) from the second batch. I'm wondering if you used a measuring teaspoon to measure out the amount of batter.
    A suggestion for those who are having difficulty removing cookies from the pan. I moved all the cookies with the parchment paper still attached directly to the cooling rack. Once cookies were completely cooled I was able to peel the parchment paper off easily.

    1. "I'm wondering if you used a measuring teaspoon to measure out the amount of batter."

      Yes, you do. One level teaspoon, as stated in the recipe.

  54. For those whose cookies didn't thin out and/or the recipe didn't make 22 sandwiches – be sure to follow the recipe exactly and use one *level* teaspoon for each cookie. That's probably not as much dough as you're used to when making cookies. 🙂 Take a measuring teaspoon and scoop it in the batter, then use a butter knife to level it off. Gina's recipe worked perfectly for me and it even made 24 sandwiches. Delicious.

  55. ^^ – Very good idea – chip and dip – I ended up making 2 batches because you can pop in your mouth

  56. They are great. Followed recipe as stated. Cookies thinned out however, I think when I make another batch I'm going to keep them single and dip in chocolate rather than create sandwiches. Sandwiches are a little thick and keeping to one will allow me to give more away for the holidays!

  57. I am making these cookies as I write – I just put 12 on each sheet and letting bake – the remainder of the batter will be enough for 12 more cookies? – Cant wait to try – they smell good

  58. I just made these and they are delicious! I did not get quite as many as you (only about a dozen sandwiches) and used a little more chocolate but still delicious! For those who commented that the cookies didn't spread out – maybe they used softened butter instead of melted? Or maybe oven wasn't hot enough? Just a thought.

  59. Came across these while searching for an eggless cookie recipe so my youngest didn't feel left out. Wasn't going to try it after reading the reviews, but went ahead and was glad I did. Followed recipe exactly and came out w/ 24 sandwiches. They were a little crispier than I expected so I'll probably take them out of the oven a little sooner next time, but they are delicious!!!

  60. These turned out perfectly for me…I got SO many compliments. Just the right combination of chewy & crispy!

  61. Hi Gina,

    Unfortunately, these did not work out for me at all. Like some have stated above, I also followed the recipe exactly. The only thing I did differently than you is that I used parchment instead of silpats. They just did not want to flatten out, and although I tried to flatten them myself with the back of a spoon, it just made a mess. They were so stuck to the parchment that I ended up tossing them all. The dough was delicious though! I am a dessert caterer, so I know my way around a recipe, and I usually love all of yous, but I just can't figure this one out. 🙁

  62. can you make these ahead and freeze???
    also, i have one child who is gluten intolerant so can i use GF baking mix instead of flour?

  63. Ugh! They smell so delicious…I just can't get mine to spread out and get thin and pretty like yours. Followed the recipe to a T!

  64. Hi Gina,

    I tried this recipe tonight and it turned out fabulously. I made one baking tray with 2 tsp of dough, and another tray with 1 tsp as per your recipe. The cookies made with just 1 tsp turned out 'lacier' than the larger mounds of dough (which is what I prefer!), so I just wanted to leave a comment that your instruction to measure out 1 tsp of dough was right on!

    I'll be making these cookies as part of my holiday treat boxes for my friends and family 🙂


  65. Made these tonight… delicious!!! I made them exactly as directed and the 1 tsp did, indeed, spread out to be the same size pictured in the recipe. I also got exactly 22 sandwiches.

  66. How did you get it to make that many? I made the recipe as stated and I got 18 cookies (9 sandwiches). I then doubled the recipe and made the cookies smaller and got 40 cookies (20 sandwiches)

  67. It says under a reply that you remade these with agave. Did you replace the honey with agave? and how much Agave did you use??

  68. Avatar photo
    Rachel @LittleChefBigAppetite

    These look so marvelous! I wish I could jump in the screen right now and steal one!

  69. Ugh, mine turned out awful. They didn't spread at all and the consistency was all wrong. They were way too cakey. I don't know what I did wrong…I am usually a pretty competent baker. 🙁

    1. I also had bad results: did not spread (I carefully used 1 tsp.measure). Also, came out kind of dense – not "lace" cookie material. I baked on well seasoned stoneware bakesheet – no problem with them sticking, but just was dissatisfied with whole recipe.

    2. They taste good, but didn’t turn out as thin and lacey. Maybe I should use more butter? For butter id prefer to measure it in oz, to be sure of the weight. And next time I would also use less sugar, it was a bit too sweet. A good recipe, but needs some more testing 🙂

  70. Avatar photo
    Katherine Brignole-Lustgarten

    I just made them and just used a whisk to combine the wet ingredients and they came out fine. Thank you Gina. I just discovered your blog and have already made two recipes. You are the bomb!

    1. Never made a recipe of Gina's that we didn't like. One of my favorites are her soups. I am a believer in Gina!

  71. These are awesome but I have to say the pictures make them look so much bigger! Mine turned out about an inch big and about the thickness of a tortilla. If u make them on a meteal pan deffinitely make sure u only cook them for about five minutes and use parchment paper or else they get to done and stick and let em cool longer before you put em on the cookie sheet. All in all these are really easy and yummy too!

    1. Yes, I was thinking that the dough as pictured on the cookie sheet was a lot more than one teaspoon. I think you would have to double the point count for the size of cookie shown. JMO, but I haven't made them, so it is only an opinion.

    1. I made these with quick oats and they turned out, what I would consider to be, a little too thick and way to hard. Maybe I did something wrong, but they were difficult to bite into.

  72. To make them go farther, after you spread the chocolate on them, place it chocolate side down onto chopped almonds and don't sandwich them. YUM!!

    These are going in my holiday baking routine!

  73. these look awesome, Gina! my husband is hooked on some cookies like this from Trader Joe's, but it's nice to know I can make them a little bit lighter 🙂

  74. Avatar photo
    Cookin' Canuck

    These look wonderful, Gina! Baking cookies with my kids is one of my favorite holiday traditions. I have all of the ingredients for these and am thinking of making a batch today to give to my neighbors.

  75. These look great, I have made this type of cookie in the past but I have never sandwiched them together with chocolate before! What a clever idea – thanks for sharing!

  76. Gina,

    I made these tonight and they came out delicious! I had one small snafu– mine did not spread out nicely like yours. Did you press them down before you put them in the oven? The only change I made to the recipe was using agave instead of honey. Also, I mixed them by hand instead of using a stand mixer. Could either of those factors have anything to do with it?

    Also, I halved the recipe and it only yielded 12 cookies (6 sandwiches). I was careful to only make each a teaspoon.

    Any ideas about what might have gone wrong? I will be making them again because they were delicious, but I want to make sure they come out as pretty as yours next time!

    1. Avatar photo
      Skinnytaste Gina

      Perhaps something went wrong when you measured the recipe? I just remade them with agave using a hand blender and I got the same amount of cookies as before, and they spread out nicely.

    2. the minute they came out of the oven, I was able to reshape them into perfect circles with a knife. Then I slid the knife underneath ch cookie and they came right off the parchment paper.

    3. I made the whole thing and it only yielded 24 cookies (12 sandwiches) so whatever you did I must be doing also…

  77. Avatar photo
    Aubrey @ Real Housemoms

    I love these. They look so great and tasty! My favorite thing to do at Christmas is bake with my little guys. We put on Christmas music and eat a lot of cookie dough as we bake. Merry Christmas

  78. I just love lace cookies. Can I use a hand-mixer or actually just mix by hand? (my mom "borrowed back" her stand mixer from me & didn't return it! LOL

  79. Avatar photo
    Natalie Knowles

    These look incredible & I plan on making them this week for a cookie exchange. Question…I don't have a stand mixer. Could I use a hand held mixer instead? Will that still be effective or will it compromise the consistency of the cookie?

    1. Don't! I subbed stevia instead of sugar and they did not spread at all. Threw the batch out and started over with half stevia/half sugar.

      1. isn’t it 24 cookies, 12 sandwiches? if you have 2 sheets, with 12 each…

        that’s what mine worked out to be, anyway. they’re still cooling, but look fantastic!

  80. Wow! I'm putting these on my cookie list! They look absolutely delicious! I just made your cranberry pistachio bark for gifts! Was a big hit! Could I just use 2 oz. of a hershey special dark chocolate bar and melt it in the microwave for the filling? Thanks for another great recipe!

  81. Avatar photo

    I would like to make these tonight! These remind me of the irresistible double chocolate oat cookies Ikea sells! The closest Ikea is in Atlanta which is about 7 hours from me. Thank you for solving my cookie problem! 😀

    1. Yum! I made these exactly as directed. I may have used a bit more than a level teaspoon per cookie, but I still ended up with 21 sandwiches vs. 12.