Milk Chocolate Florentine Cookies

Milk Chocolate Florentine Cookies

2/3 cup butter 2 cups quick oats 1 cup granulated sugar 2/3 cup all purpose flour 1/4 cup light or dark corn syrup 1/4 cup milk 1 tsp vanilla extract 1/4 tsp salt 1 3/4 cups (11.5 ounce package) milk chocolate chips

Preheat oven to 375 F. Line baking sheets with foil. Melt the butter in a medium saucepan. Remove from heat. Stir in the oats, sugar, flour, corn syrup, milk, vanilla extract, and salt. Mix well. Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets. Spread thinly with a rubber spatual. Bake for 6 to 8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies. Melt the milk chocolate chips on very low heat or in the top of a double boiler over warm, but not boiling, water. Stir until smooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.

Yield: about 3 1/2 dozen sandwich cookies.

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