Description
This is a delicious sandwich cookie. My mom’s recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.
Ingredients
- 1 cup butter, melted
- 1 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups quick-cooking oats
- 1 cup ground pecans
- 1 teaspoon baking powder
- 1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil
- shiny side down.
- Beat melted butter
- white sugar
- and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time
- beating after each addition. Beat in vanilla extract. Stir oats
- pecans
- and baking powder into the batter.
- Drop batter onto the prepared sheets
- 1 teaspoon at a time
- spaced 3 inches apart; batter will spread out very thinly while baking.
- Bake in the preheated oven
- watching very carefully
- until edges just start to brown
- 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets
- at least 10 minutes.
- Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 36