Lacey Chocolate Sandwich Cookies
Though Andreas and I don’t really make a big deal out of Valentine’s Day, we do try to do a little something special, whether it’s dinner together at our favorite sushi spot or bacon lettuce tomato sandwiches on a lunch date. This year I somehow managed to make Andreas’ ULTIMATE IDEAL COOKIE, almost completely by accident!
His ideal cookie is thin and shatteringly crispy, sweet with a hint of salty. This cookie is IT. I have to give a shout out to my cousin Emily, for bringing to my attention some lacey and florentine cookie recipes two weeks ago (Emily, I’m still not certain about the difference of the two, but I’m thinking a lacey cookie is any flat and crunchy cookie with high butter to low flour ratio, whereas a florentine is a type of lacey cookie that includes ground nuts). Because of the thin crispyness of these cookies, they seemed a perfect candidate to satisfy Andreas’ cookie wishes, so I found a recipe that incorporated a few more of Andreas’ other favorite ingredients: shredded coconut and oatmeal.
The cookies are light and so crispy on their own, slightly caramelly (that’s what happens when a good amount of butter melts into a good amount of sugar), with a bit of chew from the coconut and oatmeal. With melted chocolate chips spread between two cookies, they made excellent crispy cookie sandwiches!
Now that I’ve found the cookie that Andreas would DO ANYTHING FOR, I am having a hard time suppressing thoughts of all the ways I can use this to bribe him to do what I want and buy me lots of presents the next time I will reward him with his favorite cookie!
Lacey Chocolate Sandwich Cookies
adapted from Mrs. Field’s Secrets
makes 3-4 dozen cookies
1 cup quick oats (I used old-fashioned and pulsed a few times in the food processor to make them a bit smaller, but don’t know if that is necessary)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sugar (I reduced this to 3/4 cup and added 1/3 cup sweetened shredded coconut)
1/2 cup salted butter, softened
1 large egg
1 teaspoon vanilla
- Preheat oven to 325 degrees.
- Line baking sheets with parchment paper or a silicone baking mat. (If you don’t have either of those, cover your baking sheet with foil and a coat of nonstick cooking spray.)
- In a medium bowl, combine oats, flour, salt, and baking powder. Mix well with a wire whisk and set aside.
- In a large bowl, combine sugar and butter with an electric mixer at medium speed until fluffy. Add egg and vanilla, and beat until smooth.
- Add flour mixture and blend just until combined. Drop dough by teaspoons onto your prepared baking sheets, with at least two inches between.
- Bake for 9-12 minutes (mine took about 15, I think they were a bit on the big side, these cookies will spread a lot) or until edges begin to turn golden brown.
- Let cool a few minutes on the sheet and then transfer to a wire rack. Let cool completely for full crispyness.
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