• ¼ pound butter, room temperature

  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 cup quick cooking oats
  • 1 cup almonds, hazelnuts, coconut, or combination of these
  • ganache, as needed (see recipe) or simply melt good chocolate


Preheat the oven to 350ºF.  Line a baking sheet with parchment paper; cream the butter and sugar together with an electric mixer on medium speed until smooth; add the egg and beat until incorporated; add the vanilla, baking soda and salt and beat until smooth. Meanwhile, in a food processor, combine the oats and nuts and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan; wet your finger tips or back of spoon to flatten the dough slightly. Bake for 6 minutes until lightly golden. Remove from the oven and. Cool completely on wire racks. Place 1 -2 teaspoons ganache in the center of 1 cookie; place another cookie on top and press gently to make a sandwich; hold for service. Cookies will set eventually at room temperature about 1 hour.