Oatmeal lace cookies

Handel and Haydn bassoonist Andrew Schwartz won third place, too, with these chocolate lace cookie sandwiches. He calls them "O Cookie, Where Is Thy Victory?"

COOKIES

1	cup (2 sticks) unsalted butter, melted
1	cup granulated sugar
1	cup light brown sugar
2	eggs
1	teaspoon almond extract
2 1/2	cups old-fashioned oats
1	cup finely chopped walnuts
1	teaspoon baking powder

1. Set the oven at 350 degrees. Line 2 baking sheets with foil, shiny side down.

2. In a bowl, combine the butter and granulated and brown sugars. Stir well. Add the eggs, one at a time, followed by the almond extract.

3. Stir in the oats, walnuts, and baking powder.

4. Drop the batter by teaspoonfuls 3 inches apart on the baking sheet. Bake for 10 minutes or until lightly browned on the edges. Allow to cool completely before removing from foil.

FILLING

12	ounces bittersweet chocolate, chopped
4	tablespoons butter, cut up

1. In a heatproof bowl over a pan of simmering water, melt the chocolate and butter, stirring until smooth.

2. Choose 2 cookies that are similar in size. Spread a thin layer of chocolate in the center of the bottom side of 1 round. Top with the other cookie and squeeze them together. Let the cookies sit until the chocolate hardens. Adapted from Andrew Schwartz