Milk Chocolate Florentine Cookies

Recipe View 5 mins Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View 3 mins In a large skillet over medium heat, melt the butter until just melted. (3 minutes)

Recipe View 5 mins Remove from heat. In a separate bowl, combine the oats, flour, salt, and sugar. Add this mixture to the melted butter, stirring until well combined. (5 minutes)

Recipe View 2 mins Stir in the corn syrup, milk, and vanilla extract until fully incorporated. The batter will be quite loose. (2 minutes)

Recipe View 10 mins Drop the batter by scant teaspoonfuls onto the prepared baking sheets, leaving at least 3 inches between each cookie to allow for spreading. (10 minutes)

Recipe View 7 mins Bake for 5-7 minutes, or until the edges are golden brown and the centers are a light amber color. Keep a close eye, as they can burn quickly. (7 minutes)

Recipe View 20 mins Let the cookies cool completely on the baking sheets. They will crisp up as they cool. (20 minutes)

Recipe View 5 mins Melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, or in a heatproof bowl set over a simmering pot of water (double boiler), stirring frequently until smooth. (5 minutes)

Recipe View 15 mins Once the cookies are cool and the chocolate is melted, spread a thin layer of melted chocolate onto the flat side of half of the cookies. Top with the remaining cookies to create sandwiches. (15 minutes)

Recipe View 10 mins Allow the chocolate to set completely before serving. You can speed this up by placing the cookies in the refrigerator for about 10 minutes.