Do you ever come across a recipe and you have to make it immediately? I don't mean bookmarking it or tearing it out for someday, but a fierce desire, no need, to make it now? Right this minute? That was exactly how I felt when I came across this recipe for Lacy Chocolate Oatmeal Sandwich Cookies on Tasty Kitchen last week.
I already had a full day of baking lined up with a Nutella Cheesecake, a second batch of Salted Honey Caramels, Pecan Pie Bars, and Chocolate Cupcakes with Peanut Butter Frosting but these cookies trumped all of these other sweets and moved to the front of the line. One of my favorite Pepperidge Farm cookies was the no longer available Brussels and that is exactly what these are like. Oatmeal is blitzed in the food processer for a minute or so until you have coarsely chopped oatmeal. Melted butter, sugar, an egg, orange juice, and one of my favorite baking ingredients, Fiori di Sicilia, are mixed together. Teeny little spoonfuls are dropped onto parchment paper. You will think you are making cookies for elves, but they spread into beautiful, fragile, lacy rounds of crunchy oatmeal cookie. The cookies need to be treated gingerly as they cool. Note: I found that the cooled beautifully when just left on parchment paper and then slid on my granite countertop.
I already had a full day of baking lined up with a Nutella Cheesecake, a second batch of Salted Honey Caramels, Pecan Pie Bars, and Chocolate Cupcakes with Peanut Butter Frosting but these cookies trumped all of these other sweets and moved to the front of the line. One of my favorite Pepperidge Farm cookies was the no longer available Brussels and that is exactly what these are like. Oatmeal is blitzed in the food processer for a minute or so until you have coarsely chopped oatmeal. Melted butter, sugar, an egg, orange juice, and one of my favorite baking ingredients, Fiori di Sicilia, are mixed together. Teeny little spoonfuls are dropped onto parchment paper. You will think you are making cookies for elves, but they spread into beautiful, fragile, lacy rounds of crunchy oatmeal cookie. The cookies need to be treated gingerly as they cool. Note: I found that the cooled beautifully when just left on parchment paper and then slid on my granite countertop.
A filling of melted semi-sweet chocolate and orange zest add the perfect rich counterpoint to the sweet cookie. I added a small dollop of chocolate to a cookie, then smooshed the other cookie on top to spread the chocolate evenly. These cookies are awesome and will be a regular on my Christmas cookie platters!
P.S. My best friend Amy is a tireless supporter of my blog and a generous and thoughtful gift giver. This Christmas she gave me a box full of beautiful dishes and linens for me to use when staging photos. Two of my faves are pictured above. Thanks, Amy!
Lacy Chocolate Oatmeal Sandwich Cookies
Damelio - Tasty Kitchen
1stick Unsalted Butter
1 cup Rolled Oats, Finely Chopped But Not Ground To A Powder, In The Food Processor
1 cup Sugar
½ teaspoons Salt
1 whole Egg
1 teaspoon Vanilla Extract
1 teaspoon Orange Juice
6 ounces, weight Semi-sweet Chocolate
¼ teaspoons Orange Zest (zest From Half Of A Large Orange)
Preheat oven to 350F.
1 cup Rolled Oats, Finely Chopped But Not Ground To A Powder, In The Food Processor
1 cup Sugar
½ teaspoons Salt
1 whole Egg
1 teaspoon Vanilla Extract
1 teaspoon Orange Juice
6 ounces, weight Semi-sweet Chocolate
¼ teaspoons Orange Zest (zest From Half Of A Large Orange)
Preheat oven to 350F.
Melt butter in a large bowl. Add remaining ingredients into the bowl of butter one at a time, stirring until smooth – everything except the chocolate and orange zest.
Drop by 1/2 teaspoon on cookie sheets lined with parchment paper, leaving 2-3 inches space around each one.
Bake for 8-10 minutes until the edges are golden brown and lighter in the center. Remove from oven and slide parchment paper onto cooling rack.
Combine the chocolate and the zest in a bowl, and microwave until melted (heat for 30 seconds at a time, stirring between each interval in order to make sure the chocolate doesn’t scorch).
Allow to cool slightly.
Spread at least 1/2 teaspoon of melted chocolate on the bottoms of half of the cookies. Top each cookie with another, bottom to bottom, and lightly press together.
These look so pretty! Thanks for the recipe!
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