Ingredients

• 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 soymilk
• 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

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Cooking Directions

Step 1

Preheat oven to 375°F. Line 2 large baking sheets with foil or nonstick baking mats.

Step 2

Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk (or soymilk), vanilla, salt and nuts and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread or press each cookie into a thin, 2-inch circle with a fork or damp fingertips.

Step 3

Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats. (The cookies will appear somewhat lacy.)

Step 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). Gently spread the chocolate on the flat side of half (about 36) of the cookies. Gently spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.