Yield: 54 sandwiches
Butter should be softened, but still chilled. Place the rolled oats into a food processor and pulse until smaller pieces appear. Cream the butter, sugars and molasses until light and fluffy. Stop and scrape bowl. Combine the eggs and vanilla extract. Add the egg mixture to the creamed butter mixture. Stop and scrape the bowl.
Meanwhile, combine the pulsed rolled oats, all-purpose flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet and mix just until incorporated. Stop and scrape the bowl. Chill dough for 10-15 minutes.
Line a sheet pan with parchment paper. Using the #70 ice cream scoop or a tablespoon, place mounds of dough onto the sheet pan. Make sure to space them apart because the cookies will spread in the oven.
Bake for approximately 8 minutes at 350°F. Allow cookies to cool completely on the baking sheet pan.
Yield: 108 pies.
Peel and small dice the apples. Combine the diced apples, brown sugar, cinnamon, nutmeg and cornstarch. Melt the butter in a medium saucepan, then add the apples. Cook for approximately 5 minutes. Stir occasionally. Apples should soften but still have a slight crunch. Remove from heat and allow to cool uncovered at room temperature.
Bring the cream, corn syrup and vanilla extract to a boil. Meanwhile, bloom the gelatin in ice cold water for 5 minutes. Dissolve the gelatin in the hot cream mixture. Strain hot mixture over the chocolate. While whisking or using a hand immersion blender, slowly add the cold heavy cream until emulsified. Pour into a container and cover with plastic wrap; refrigerate overnight. Whip to medium peaks and place into a pastry bag fitted with a star tip. Keep refrigerated until ready to use.
Place a scoop of the apple pie filling in the center of a cookie and surround it with ganache before sealing the 2nd cookie on top. ENJOY!
ALL-STAR PASTRY CHEF