In the Great Pepperidge Farm Cookie Battle, I’ve always rooted for the underdog Brussels. I know, I know, Milanos are the heavy-weight champ. But, what can I say, I’m a fan of Cinderella stories. Those Brussels are just so delicate and crunchy and texturally perfect. I’m predicting a comeback.
They’ve always reminded me of the lacy oatmeal cookies Mom makes. Those wafer thin snaps have been a staple family treat for decades. They’re simple to make and delicious at tea-time or for dessert. And I figured they would serve as the perfect house present to bring to dinner with the-boy-friend’s parents on Thursday night.
I decided to take the cookie one step further and make Brussels-esque dark chocolate sandwiches. After all (at the risk of sounding like a Cathy cartoon), what doesn’t taste better with chocolate? And, conveniently, I had a block of 60% cocoa Callebaut in the cupboard. Dark chocolate is your best bet here. Milk chocolate will be too sweet paired with the cookies.
So, melt the butter in a saucepan and turn off the heat. Stir in your oats, sugar, brown sugar, egg, vanilla extract (I used my homemade!), salt, baking powder, and flour. Once everything is combined, allow the dough to sit for 5 minutes. Then, spoon out teaspoon sized lumps onto a cookie sheet lined with either parchment paper or tinfoil. Spread them out so they have room to grow! Bake in a 325⁰ oven until the sides of the cookies start to brown (about 7 minutes).
Allow the cookies to cool slightly before peeling them off the parchment or tinfoil. I melted some chocolate using the double boiler method and used it to sandwich the cookies together, two by two. The “double boiler method” is basically putting your chocolate in a pyrex bowl and sitting it on top of a saucepan. The saucepan should have about 1 inch of cold water in it. On a medium heat, bring the water to a boil and then turn off the heat. The bowl, sitting happily atop the saucepan, will warm gently with the steam and calmly melt the chocolate.
Once sandwiched, allow the chocolate to harden at room temperature before storing the cookies. Careful, these ones are dangerously good!
- 1 stick of salted butter
- 1 cup old fashioned rolled oats
- ½ cup white sugar
- ¼ cup brown sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 3 tablespoons flour
- Melted dark chocolate (optional)
Makes about 4 dozen plain lacy oatmeal cookies, 2 dozen if you’re sandwiching them with chocolate!