Brussels lace cookies

Crispy, thin, oat & chocolate sandwich cookies

You know how people go nuts for Milanos? I like a Milano as much as the next person, but I really love the Brussels cookies. The great news is, you can make them at home! I found this recipe on Two Peas & Their Pod. It's relatively easy, though you might freak out that the cookies are burning (they're probably not) and you might wish one batch turned out way more cookies than it does. But it's a fun, different sort of cookie recipe. If you're a fan of crispy cookies and that chocolate/oatmeal combo, these babies are for you.

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BRUSSELS LACE COOKIES

WHAT YOU'LL NEED
1/2 cup sifted flour
1/2 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder
pinch of salt
1/2 cup old fashioned oats (I used quick oats)
1/3 cup unsalted butter, melted
2 TBS heavy cream (I used whole milk) 
2 TBS light corn syrup
1 tsp vanilla
dark chocolate, melted 

WHAT YOU'LL DO
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. 

2. In a medium bowl, combine flour, sugar, cinnamon, baking powder, salt, and oats. 

3. In a large bowl, combine melted butter, cream, corn syrup, and vanilla. Use an electric mixer to mix until smooth. Slowly add the dry ingredients, mixing until just combined.  

4. Onto the prepared baking sheets, drop about 3/4 teaspoonfuls of batter. Try to make all the cookies about the same size, and give them plenty of room as they spread out as they bake. 

5. Bake for 8 to 10 minutes. Remove from oven and let cool for a couple minutes on the baking sheet. Carefully transfer the cookies to a wire rack to cool completely. 

*Note: The edges of my cookies looked dark, and I worried they were burnt — but they were perfectly fine! So if the edges really crisp up, don't panic. 

6. Melt some dark chocolate in the microwave. Find two cookies that are about the same size. Spread one cookie with melted chocolate and place the other on top. Allow the chocolate to cool.

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I used quick oats instead of old fashioned and milk instead of cream because that's all we happened to have on hand. Even so, the cookies were wonderful! And I imagine they'd be even better with the proper ingredients. I got about 20 sandwich cookies out of this recipe, and I wish it had been more. Definitely double the recipe if you want to have enough to share with a crowd. They're also best eaten within a few days after baking; a week spent in tupperware and they lose their delightful crispy-crunch. Happy baking!