Milk Chocolate Florentine Cookies

Yields:	42 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	5 minutes
	Ready In	60 minutes

Ingredients

2/3	cup	butter	or margarine
2	cups	quick oats, uncooked
1	cup	sugar
2/3	cup	flour, all-purpose
1/4	cup	corn syrup
1/4	cup	milk
1	teaspoon	vanilla extract
1/4	teaspoon	salt
11.5	ounces	chocolate chips

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 chocolate chips over hot (not boiling) water; stir until smooth.

Spread chocolate on flat side of half the cookies.

Top with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

del.icio.us

Member Review

Fudge

I lovew this type of fudge. However, there is also a microwave cooking method using the same ingredients using the same amount. First you melt the butter, then add the sugar and milk, stirring until well mixed. Place in microwave on high or mdeium high (large ovens) and cook for 5 mintues. Take bowl out and stir, replace bowl in oven and cook for another 4 minutes or until misture starts to boil. Remove bowl and stir and scrape sides of bowl. Cook another 5 minutes, remove and stir, cook another 3 minutes and remove from oven. Add chocolate chips, stirring until melted, add vanilla extract, stir, add marshmallow, stir. Add nuts if desired, stir some more, then pour into greased pans. I also found that if you work quickly after melting the chocolate and adding the vanilla, you can poor half the mixture into a pan, add half the nuts required and stir into the mixture and pour this into another prepard pan. That way you'll have both no-nut fudge, and fudge with nuts.

Recent Reviews