Hoodoo & chocolate are a favorite pairing of ours, so when we came across this recipe, we were sure we had a treat on our hands. Do the cookies look familiar? They do bear a striking resemblance to a popular brand-name cookie named after the capital of Belgium. It seemed only fitting to pair them with a Belgian style beer!
Recipe adapted from Two Peas and Their Pod by Samantha Haddow
Yields 20 sandwich cookies
- 1/3 cup melted butter
- 2 Tbsp heavy cream
- 2 Tbsp light corn syrup
- 1 tsp vanilla extract
- ½ cup granulated sugar
- ½ cup flour
- ½ cup old-fashioned oats
- ½ tsp cinnamon
- ¼ tsp baking powdered
- pinch of salt
- 2 oz dark chocolate, melted
- Preheat the oven to 375 degrees F
- Line several baking sheets with parchment paper. Set aside.
- Whisk together the butter, cream, corn syrup, and vanilla extract. Beat in the sugar until smooth.
- In a separate bowl, combine the flour, oats, cinnamon, baking powder and salt. Slowly mix the flour mixture into the butter mixture until just combine.
- Drop dough by the scant teaspoon onto the prepared baking sheets, leaving at least 3 inches between cookies. They will spread a lot as they bake. 10-12 cookies per sheet is ideal.
- Bake for 8-10 minutes, checking after the 6 minute mark. Remove them when they are a deep amber on the edges and golden brown in the center. The cookies will begin to brown very quickly once they spread.
- Allow to cool slightly on the baking sheets and then transfer cookies to a wire rack to cool completely. They will crisp up as they cool.
- Pair up cookies of similar size and shape. Spread one cookie with a thin layer of melted chocolate. Top with the second cookie, gently pressing together. Repeat with remaining pairs.
*Recipe Prepared & Taste-Tested by Samantha Haddow