Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

20 mins
10 mins
10 mins
40 mins
36 sandwich cookies


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

184 calories; protein 2g; carbohydrates 22g; fat 10.4g; cholesterol 23.9mg; sodium 65.6mg. Full Nutrition