Prep Time::20 mins
Cook Time::10 mins
Additional Time::10 mins
Total Time::40 mins
Servings::36
Yield::36 sandwich cookies
Ingredients
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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®)
Directions
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.
Cook's Notes:
Substitute ground walnuts for the pecans if preferred.
If you don't have Nutella(R) on hand, you can easily substitute 12 ounces of semisweet chocolate melted with 4 tablespoons of butter. If you choose to do this, the cookies will taste almost exactly like Pepperidge Farm's(R) Brussels(R) cookies. They're delicious either way! Time consuming to assemble, but so worth it!
Editor's Note:
Nutrition data for this recipe includes the full amount of chocolate-hazelnut spread. The actual amount consumed will vary.