1/2 cup butter
1 cup quick cooking rolled oats
1/2 cup brown sugar
1/3 cup flour
5 tbsp whipping cream
6 ounces semi-sweet chocolate
2 tbsp brandy
Melt butter. Remove from heat and stir in oats, brown sugar, flour, and 2 tablespoons cream. Let mixture sit for 15-30 minutes. Stir often to keep well mixed. Drop dough in 1 teaspoon portions, placing 6 well apart on each greased baking sheet. Bake at 350° until lightly browned, 7 to 9 minutes.
Let cookies cool on pans until firm, about 3 minutes. With the tip of a pointed knife, ease each cookie free, then lift onto racks to cool. Repeat to bake all cookies.
Stir remaining cream together with the brandy and chocolate. Heat on low just until chocolate melts. Chill until slightly thickened, 10 to 12 minutes. Gently spread the back of a cookie with chocolate mixture and top with a second cookie. Repeat with remaining cookies and chocolate.
Makes 2 dozen. Store airtight. These do not freeze well.