Oatmeal Cookie Sandwiches

• About 1/2 cup (1/4 lb.) butter or margarine
• 3/4 cup firmly packed brown sugar
• 1 1/2 cups quick-cooking rolled oats
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 tablespoon vanilla
• Chocolate-Mint Ganache (recipe follows)

1. In a 2- to 3-quart pan over medium heat, stir 1/2 cup butter and the brown sugar frequently until butter is melted and mixture is smooth, about 3 minutes.
2. Meanwhile, in a large bowl, mix oats, flour, baking powder, and salt. Add butter mixture; stir until well blended.
3. Add egg and vanilla to oat mixture and stir until well blended.
4. Drop dough in 1-teaspoon portions about 2 inches apart onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets.
5. Bake cookies in a 350u0b0 regular or convection oven until browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
6. Spread the bottom of each of half the cookies with about 1 tablespoon Chocolate-Mint Ganache. Top each with a second cookie, bottom toward filling, and press gently to squeeze filling to edges of sandwich.
7. Chocolate-Mint Ganache. In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 3 cups chopped semisweet chocolate (18 oz.) and 1/4 cup whipping cream until chocolate is melted and mixture is smooth. Remove from heat and stir in 3/4 teaspoon peppermint extract. Let cool until thick but not firm, about 15 minutes, and use immediately (see note).
8. Nutritional analysis per sandwich.

butter, brown sugar, quickcooking, flour, baking powder, salt, egg, vanilla, chocolatemint ganache

Taken from www.myrecipes.com/recipe/oatmeal-cookie-sandwiches (may not work)