I call these my "indulgence cookies". So very rich and delicious that I make them only once a year, usually for Valentine's Day. Cookies can be eaten individually or made as little sandwiches as I have here.

Ingredients

German sweet chocolate↗3 ounces
skim milk↗1 1⁄2 tablespoons
butter, softened↗6 tablespoons
brown sugar↗1⁄2 cup
vanilla↗1 teaspoon
flour↗1⁄4 cup
baking soda↗1⁄4 teaspoon
oats↗1 cup
coconut flakes↗1⁄2 cup
pecans, finely chopped↗1⁄2 cup
powdered sugar↗2 tablespoons
milk chocolate chips↗2 cups
German sweet chocolate↗1 ounce
oil1⁄2 teaspoon

Step-by-step instructions

1
Preheat the oven to 350°. Line baking sheets with parchment paper.
2
Melt chocolate with milk over medium heat and stir until smooth.
3
In a bowl, blend on high the butter and brown sugar until fluffy. Beat in chocolate mix and vanilla. On low speed, beat in flour and baking soda. Stir in oats, coconut and pecans.
4
Drop be spoonfuls on baking sheets and bake about 10 minutes (should appear "lacy").
5
Let cool by lifting parchment paper off of baking sheets and sift powdered sugar over cookies.
6
Melt milk chocolate chips in microwave spread over one side of a cookie and place another on top, creating sandwiches.
7
Melt in a saucepan the German chocolate and oil and using a fork, drizzle glaze over cookies and let stand until everything is set.

Source: food.com

Original recipe ↗

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