Instructions

1. Preheat an oven to 375 degrees Fahrenheit. Line two cookie sheets with wax paper and set to the side.

2. Melt 2/3 cup butter in a skillet over medium heat. Stir in 2 1/8 cups quick-cooking oatmeal, 2/3 cup flour and 1 cup white sugar with a wooden spoon. Mix until the ingredients are well blended.

3. Add 1/3 cup light corn syrup, 1/4 cup milk and 1 tsp. vanilla extract to the skillet. Stir with the wooden spoon to blend the batter.

4. Drop spoonfuls of the batter onto the lined cookie sheets, 2 inches apart.

5. Place the cookie sheets into the oven and bake for six to eight minutes or until lightly browned. Remove from the oven and leave to cool for one hour.

6. Pour 2 1/8 cups dark chocolate chips into a microwave-safe bowl. Microwave on high for 30 seconds, remove and stir with a spoon to ensure the chips melt evenly. Repeat the microwaving and stirring process until the melted chocolate is smooth in texture.

7. Spread the melted chocolate onto the bottom of one cookie. Quickly stick the bottom of another cookie to the melted chocolate. Allow the chocolate to harden before serving.