5 tablespoons butter or margarine
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
2 teaspoons honey
1/4 teaspoon baking soda
Dash of salt
1 egg yolk
1/2 cup semisweet chocolate chips, melted
1. Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
2. In 2-quart saucepan, melt butter over medium-low heat. Remove from heat. Stir in remaining ingredients except chocolate chips. Shape dough by level measuring teaspoonfuls into 3/4-inch balls. Place 2 inches apart on cookie sheet. Pressing with fingers, shape into thin 1 1/4-inch rounds.
3. Bake 5 to 7 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Spread melted chocolate on bottoms of half of the cookies. Pair with remaining cookies, with bottoms together.
Recipe shared from: http://www.bettycrocker.com/recipes/mini-chocolate-sandwich-bites/006c7ee1-c236-4be1-8082-88246ebda9ab