Description

Experience the delicate crunch of these lacy oat wafers sandwiched around a decadent layer of smooth, dark chocolate. This copycat recipe captures the nostalgic texture and aromatic butteriness of the original Pepperidge Farm classic using simple pantry staples and a touch of patience.

Ingredients

1 cup quick or instant oats
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons whole milk or heavy cream
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon table salt
4 ounces semisweet or bittersweet chocolate

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Instructions

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper or a silicone mat.
Place quick oats in a mini-food processor and pulse until they reach the consistency of a coarse flour.
In a medium bowl, cream the softened butter and granulated sugar with an electric mixer on high until light and fluffy.
Add the vanilla extract and the milk or cream, blending on low until just incorporated.
Whisk together the flour, ground oat flour, baking soda, and salt, then gradually blend into the wet ingredients until the flour disappears.
Measure level teaspoons of dough 3 inches apart on the baking sheet and roll each into a smooth ball.
Bake for 10 to 13 minutes until the edges are golden brown, then let cool completely on a wire rack.
Melt the chocolate in the microwave in 30-second intervals, stir until smooth, and spread onto the flat side of one cookie before sandwiching with another.

Notes

To ensure the most delicate lacy structure, avoid over-mixing the dough once the dry ingredients are added. If your kitchen is warm, you can chill the chocolate-filled sandwiches in the refrigerator for 15 minutes to help the centers set quickly. These cookies are best stored in an airtight container at room temperature to maintain their signature snap.

Prep Time: 20 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American