Ingredients
36
36 servings
- •1 cup butter, melted
- •1 cup white sugar
- •1 cup light brown sugar
- •2 eggs
- •1 teaspoon vanilla extract
- •2 ½ cups quick-cooking oats
- •1 cup ground pecans
- •1 teaspoon baking powder
- •1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
Instructions
- 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.
Nutritional Facts
Per 36 servings
- Calories: 184
- Carbohydrate: 22g
- Fat: 10g
- Fiber: 1g
- Protein: 2g
- Sugar: 17g
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