Chocolate Oatmeal Sandwich Cookies (Brussels Cookies Recipe)
If you're a fan of Pepperidge Farm Brussels cookies, with their crisp crunchy exteriors and dark chocolate centers, you will rejoice at this cookie recipe, which is easy to make at home and a great alternative to the processed version!
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup sugar ((plus 2 tablespoons/18g))
- 7 tablespoons butter ((at room temperature))
- 1 teaspoon vanilla
- 3 tablespoons milk
- ½ cup all purpose flour
- ½ cup ground oat bran ((or steel cut oats, ground into a flour in a blender))
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz. dark or semisweet chocolate chips
Instructions
- 1
Preheat oven to 325 degrees F. In a bowl, cream the sugar and butter until light and fluffy, about 2-3 minutes. Stir in the vanilla and milk. In a separate bowl, mix together the flour, oat bran, baking powder and salt. Gradually mix the dry ingredients into the butter mixture until well blended.
- 2
Scoop rounds (1 teaspoon for 2-inch cookies, or more if you want the cookies to be bigger) and place on parchment-lined baking sheets, 3 inches apart. Bake for 11-12 minutes, until the cookies are golden around the edges. Cool completely (they’ll flatten as they cool).
- 3
Set up a double boiler to completely melt the chocolate. Take a cookie, add about a teaspoon of melted chocolate to the flat side, and sandwich with another. Set aside to let the chocolate set and continue until all the cookies are assembled.