For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (or regular baking cocoa)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Ingredients
1 stick (1/2 cup) butter
1/2 cup sugar
1/3 cup brown sugar
1/2-3/4 cup almond butter, or nut butter of your choice
1 egg
1 splash vanilla
1 cup rye flour (I think I may have used a mix of rye, barley , and all purpose but I bet it would be delicious either way)
1/2 cup oatmeal
1 tsp baking soda
1/2 tsp salt
1-2 cups chocolate chips

Directions

1. Preheat oven to 350 degrees
2. Cream butter and sugars. Add nut butter and mix well.
3. Add egg and vanilla (make sure all butter lumps are gone before you add the egg, once that slippery stuff is in there, there’s no going back) and beat well.
4. Add all the dry ingredients and mix well, making sure there are no baking soda clumps.
5. Add oats and chocolate chips last, just stirring until mixed.
6.Drop onto cookie sheets and bake for 10 minutes at 350. Makes about 24.