Hands On:

30 minutes

Total Time:

30 minutes

Serves:

Ingredients

1 cup Hy-Vee unsalted butter, room temperature
1 cup packed Hy-Vee brown sugar
½ cup Hy-Vee granulated sugar
2 Hy-Vee large eggs
1 tsp Hy-Vee vanilla
1 ¼ cups Hy-Vee all-purpose flour
½ cup Hy-Vee baking cocoa
1 tsp Hy-Vee baking soda
½ tsp Hy-Vee salt
2 cups Hy-Vee quick oats
1 (12 oz.) pkg Hy-Vee milk chocolate chips
¾ cup rainbow sprinkles (about 4 oz.)

Frosting

1 cup Hy-Vee unsalted butter, room temperature
4 cups Hy-Vee powdered sugar
1 tsp Hy-Vee vanilla
½ tsp Hy-Vee skim milk, if needed

Add Ingredients to Cart

Preparation

In a large bowl, cream softened butter and sugars; add eggs and vanilla and mix well. Mix in flour, cocoa, baking soda, salt and quick oats. Stir in chocolate chips. Cover and refrigerate dough for 2 hours or overnight.

Preheat oven to 350°.

Roll into balls using 1 tablespoon of dough for each; gently press to just flatten. Press one side into sprinkles and place sprinkles-side-up on a parchment-lined cookie sheet.

Bake for 10 minutes. Cool on wire racks. Spoon prepared frosting into a gallon-sized resealable plastic bag, cutting tip off of one corner. Frost bottom side of half the cookies. Place unfrosted cookie bottoms over frosted one to make the cookie sandwich.

To make frosting, beat butter with mixer on medium speed until smooth, about 1 minute. Slowly add powdered sugar, mixing until combined. Add vanilla, mixing well. If frosting is too thick, add ½ teaspoon milk and mix until smooth.

Nutrition Facts

Serves: 40

Amount Per Serving
Calories:		240
% Daily Value*
Total Fat: 12g		15%
	Saturated Fat: 8g
	Trans Fat: 0g
Cholesterol: 35mg		12%
Sodium: 75mg		3%
Total Carbohydrate: 31g		11%
	Dietary Fiber: 1g	4%
	Sugars: 24g	48%
Protein: 2g		4%