This crunchy little vanilla cookie is totally addictive.

Drizzled with chocolate, it’s sweet and snackable, like something you’d buy in a box, but better.

Despite the cookie’s awesome vanilla-ness, there is not one drop of actual vanilla in the recipe.

It’s freaky, I know. And amazing.

But true.

To reach their full golden-hued potential, the cookies have to be fully baked.

I shorted one batch by a minute or two and they turned out a little pale…a bit wanting, really.

However, the rest of the batch got their full nine-minute turn in the oven.

They caramelized. They got crunchy. They turned into bite-sized wafers worthy of a little chocolate love — be it semi-sweet or maybe, next time, even a bit of white.

These make awesome little sandwich cookies.

We ended up eating the entire batch before I nailed the perfect filling though.

Honestly, I don’t feel too bad about it.

They were perfect all by their lonesome. 

Brussels-Style Oat Crisps

from Baking Unplugged, by Nicole Rees

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon salt (or a heaping 1/2 tsp. kosher salt)
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup old-fashioned rolled oats

For chocolate icing

  • 4 oz. semi-sweet or bittersweet chocolate chips
  • 1 tablespoon vegetable shortening

Preheat oven to 375 degrees. Line two or three baking pans with parchment paper.

Melt the butter in a pot or in the microwave and allow to cool for about 2 minutes. Beat the egg, sugar and salt into the melted butter until well-combined. Fold in the flour and baking soda until just combined, then fold in the oats.

Drop by half-teaspoonfuls onto the prepared baking pans about 2 inches apart. Bake until golden-brown and dark around the edges, about 7 to 9 minutes. Do not underbake! Their flavor is best when they have fully caramelized around the edges. Allow cookies to cool on pans for 1 minute, then carefully lay parchment paper with cookies onto wire rack and let cookies cool on wire rack. Pull cookies from parchment after a couple of minutes.

For chocolate icing, combine chocolate and shortening in a heat-safe bowl over a pot of simmering water. Stir mixture until melted and smooth. Remove from heat and allow to cool for two or three minutes. Drizzle chocolate over top of cooled cookies.