Milk Chocolate Florentine Cookies

Foil and small amount of vegetable shortening for preparing baking sheets

2/3 cup unsalted butter, melted
2 cups quick-cooking oats
1 cup granulated sugar
2/3 cup all-purpose flour
¼ teaspoon salt
¼ cup light corn syrup
¼ cup milk (preferably whole milk)
1 teaspoon vanilla extract

12 ounces Milk Chocolate, chopped into small pieces

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions: Preheat oven to 375 degrees F. Prepare 2 large baking sheets; line with foil and lightly grease with shortening.
In a large bowl of an electric mixer, combine melted butter, oats, sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

Drop dough by teaspoonfuls 3 inches apart onto foil lined baking sheets. Spread the dough into a thin circle with the back of a spoon that has been dipped in water (so the dough does not stick to the spoon.)

Bake 8 to 10 minutes or until the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Gently peel foil from cooled cookies.

Tip: since the foil will probably crumple and tear when peeling away from the cookie, plan on using a fresh sheet of foil for each pan of cookies.

Intop of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.

Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. See

Spread a thin layer of melted chocolate onto the flat side of half the cookies. Top with remaining cookies, placing flat side onto the chocolate.

Makes about 2 dozen sandwich cookies

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Bunny's Warm Oven
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