Florentine Cookies
2/3 C Butter
2 c Quick Oats
1 c granulated sugar
2/3 c flour
1/4 c corn syrup
1/4 c milk
1 t. vanilla
1/4 salt
2 c chocolate morsels (milk, semi-sweet, whatever)
Melt butter in a medium size saucepan, remove from heat. Stir in everything but the chocolate morsels and mix well. It will look like a pot of thick sugary oatmeal. Drop by 1/2 teaspoon at least two inches apart onto a foil or silpat lined baking sheet. (Silpat works great, but if you’re baking in bulk foil is faster since you need to let the cookies cool on the pan!) Spread the batter thinly on the sheet with a rubber spatula or the back of a spoon.
Bake in a preheated 375 oven for 6 to 8 minutes or until golden brown. (The edges will get quite dark, but you really do want the center to be golden also.) Cool completely on baking sheets on wire racks. Peel foil or silpat from cookies.
Microwave the chocolate morsels on medium high (70%) power for 1-2 minutes; stir. Microwave at additional 20 second intervals, stirring until smooth.
Spread a layer onto the flat side half of a cookie, top with another similarly sized cookie, placing that cookie’s flat side against the chocolate. This recipe makes about 3 dozen sandwich cookies OR you can just drizzle chocolate on the single layer cookies OR you can have them plain (which is actually how I prefer them!)
Good news: this cookie travels very well and is great for a cookie exchange or if you are sending them in to the office with your husband who rides the train into NYC. My cookies went off to the city this morning to surprise my husband’s secretary….hope you enjoy them Gwyn!
