Milk Chocolate Florentine Cookies
Yield
42 servingsPrep
30 minCook
5 minReady
60 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
or margarine |
|
| 2 | cups |
oats, quick cooking
|
*
|
| 1 | cup |
sugar
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | cup |
light corn syrup
|
|
| ¼ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 11.5 | ounces |
chocolate chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
or margarine |
|
| 473 | ml |
oats, quick cooking
|
*
|
| 237 | ml |
sugar
|
|
| 158 | ml |
all-purpose flour
|
|
| 59 | ml |
light corn syrup
|
|
| 59 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 332.4 | ml/g |
chocolate chips
|
|
Directions
Preheat oven to 375℉ (190℃)F.
Melt butter in medium saucepan over low heat.
Remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3" apart, onto foil-lined cookie sheets.
Spread thin with rubber spatula.
Bake 5 to 7 minutes.
Cool on cookie sheets. Peel foil away from cookies. Melt chocolate chips over hot (not boiling) water; stir until smooth. Spread chocolate on flat side of half the cookies. Top with remaining cookies. Makes 3½ dozen sandwich cookies.
