Milk Chocolate Florentine Cookies

Thin crisp cookies sandwiched together with milk chocolate. A very rich treat.

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2/3 cup butter, melted

2 cups quick-cooking oats

2/3 cup all-purpose flour

1/4 teaspoon salt

1 cup white sugar

1/4 cup corn syrup

1/4 cup milk

1 teaspoon vanilla extract

2 cups milk chocolate chips

Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.

In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.

Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets.In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

Milk Chocolate Florentine Cookies

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