Milk Chocolate Florentine Cookies

Step 1

In a large bowl of an electric mixer, combine melted butter, oats,

Step 2

sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down

Step 3

the sides and bottom of the bowl with a rubber spatula so the mixture

Step 4

blends evenly.

Step 5

Drop dough by teaspoonfuls 3 inches apart onto

Step 6

foil lined baking sheets.

Step 7

Spread the dough into a thin circle with the

Step 8

back of a spoon that has been dipped in water (so the dough does not

Step 9

stick to the spoon.)

Step 1

Bake 8 to 10 minutes or until

Step 2

the edges are very lightly browned.

Step 3

Remove cookies from baking sheets

Step 4

with a metal spatula and place on a wire cooling rack to cool. Gently

Step 5

peel foil from cooled cookies.

Step 6

Tip: since the foil will

Step 7

probably crumple and tear when peeling away from the cookie, plan on

Step 8

using a fresh sheet of foil for each pan of cookies.

Step 1

Intop of a double boiler over hot water, melt the milk chocolate. Or,

Step 2

place the chocolate in a microwave-safe bowl, use 50% power and stir

Step 3

frequently just until the chocolate is melted; do not overheat as

Step 4

chocolate will burn easily. Set aside to cool slightly.

Step 1

Create a double boiler by filling a saucepan with 2 inches of water and

Step 2

heat to simmering.

Step 3

Place a stainless steel, ceramic, or glass bowl on

Step 4

top of the simmering water, the upper pan should not touch the water.

Step 5

See

Step 6

Spread a thin layer of melted chocolate onto the flat side

Step 7

of half the cookies. Top with remaining cookies, placing flat side onto

Step 8

the chocolate.

Step 9

Makes about 2 dozen sandwich cookies