MILK CHOCOLATE FLORENTINE LACE COOKIESPrep: 10 min Cook: 6 min Servings: 1by London Glendenning2 recipes>
These ended up tasting like the kind sold at Trader Joe's or World Market- excluding the carmel drizzle that the store bought versions have. That said, they turned out to be really tasty, and I'm not sure I would even add caramel if I made them again. The process was pretty simple though VERY messy (I feel like anything requiring melted chocolate just turns out to be a big mess). Friends and family all enjoyed them; they disappeared really fast, and I would definitely make these again.
- 2/3 c. butter
- 2 c. quick oats, uncooked
- 1 c. sugar
- 2/3 c. flour
- 1/4 c. corn syrup
- 1/4 c. milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels
- Cookies: Preheat oven to 375 degrees. Melt butter in saucepan. Remove from heat; stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt; mix well. Drop by level teaspoonfuls, 3 inches apart onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5 to 7 minutes. Let cool. Peel foil away from cookies.
- Filling: Melt over hot (not boiling) water, milk, and chocolate morsels; stir until smooth. Spread chocolate on the flat side of each half of the cookies. Top with remaining cookies.
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