Milk chocolate florentine cookies
42 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter or margarine |
| 2 | cups | Quick oats, uncooked |
| 1 | cup | Sugar |
| ⅔ | cup | All-purpose flour |
| ¼ | cup | Corn syrup |
| ¼ | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| 1 | pack | NESTLE Toll House milk chocolate morsels (11.5 oz) |
Directions
Preheat oven to 375'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 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.
Melt Nestle Toll House milk chocolate morsels 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.