Milk Chocolate Florentine Cookies

These cookies are so darn good. So.so.so.so good. So when I made the recipe, I decided to double it. BIG mistake. They're a little time consuming and a double batch took me FOR-E-VER to scoop, spread, bake, cool, coat, and combine. The other thing I learned was to over-cook them a tiny bit. Or just make sure the whole cookie is golden brown. Not just the edges. They're better when they're super crispy.


When you're done, try not to eat the whole batch. They're that good!



Chocolate Florentine Cookies
from Nestle Toll House Best-Loved Cookies

2/3 cup butter
2 cup quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
14 cup milk
1 tsp vanilla extract
1/4 tsp salt
1 3/4 cups Milk or Dark Chocolate chips

Melt butter in medium saucepan; remove from heat. Stir in oats, granulated sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoon about 3 inches apart onto foil-lined baking sheets. Spread thinly with rubber spatula.

Bake in preheated 375 degree oven for 6-8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies.

Microwave morsels in uncovered, medium, bowl on medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth.

Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies, placing flat side against chocolate. Makes about 3 1/2 dozen sandwich cookies.