COOKIE SANDWICHES WITH CHOCOLATE OATMEAL (BRUSSELS COOKIES RECIPE)
Just in time for Christmas, this cookie recipe is here for you. I usually say that it’s better to be late than never.
Our community holds a cookie exchange every year, and I am always looking for fresh cookie recipes. To my great delight, I came upon this recipe for Brussels cookies on Food52 just in time for this year’s holiday baking. After a few minor tweaks and adjustments, I think this is my favorite yet.
Brussels Cookies, a crispy, chocolatey Pepperidge Farm staple, are surprisingly simple to make at home if you’re already familiar with them. Oatmeal cookies with a gooey layer of chocolate sandwiched in the middle may be made with just nine essential ingredients. For the ultimate indulgence, serve them alongside some steaming milk. You can also add orange or peppermint extract to the melted chocolate to enhance the flavor.
Before we get started, one last thing to consider, in the recipe, “ground oat bran” is listed as an ingredient. What gives these cookies their distinctive texture is making the cookie dough. You can purchase oat bran and other specialized flours at some supermarket stores.
However, I used my blender to grind steel-cut oats into a coarse flour, and it worked perfectly! I’m not sure if ordinary old-fashioned rolled oats would crush up coarse enough for these cookies, but it’s worth a shot. Check out our Chinese Walnut Cookies, Matcha Bacon Sugar Cookies, Chock Full o’ Nuts Chocolate Chip Cookies, and Cranberry Orange Cookies for additional holiday cookie inspiration.
The recipe is here!
- ½ cup of sugar (and another 2 tbsp.)
- 7 tbsp. of butter (room temperature)
- 1 tsp. of vanilla
- 3 tbsp. of milk
- ½ cup of all-purpose flour
- ½ cup of ground oat bran
- 1/4 tsp. of baking powder
- 1/4 tsp. of salt
- 8 oz. of dark or semisweet chocolate chips
- To begin, set the oven to 325°F. For around 2 minutes, beat the sugar and butter together in a bowl. Mix in the Vanilla Extract and the Milk. Combine the flour, oat bran, baking powder, and salt in a separate bowl. To the butter mixture, gradually add the dry ingredients, stirring well after each addition.
- Biscuits should be spaced 3 inches apart on baking pans coated with parchment paper after being scooped out (1 teaspoon yields 2-inch cookies; more if you want larger cookies). When they become golden, bake for a further 11-12 minutes. Flatten them out as they cool (they’ll do this as they cool).
- To achieve the desired consistency, use a double boiler. You can use melted chocolate to sandwich two cookies together. Continue assembling the cookies until all have been built.