This is a print preview of "MILK CHOCOLATE FLORENTINE LACE COOKIES" recipe.

MILK CHOCOLATE FLORENTINE LACE COOKIES Recipe
by London Glendenning

MILK CHOCOLATE FLORENTINE LACE COOKIES

These ended up tasting like the kind sold at Trader Joe's or World Market- excluding the carmel drizzle that the store bought versions have. That said, they turned out to be really tasty, and I'm not sure I would even add caramel if I made them again. The process was pretty simple though VERY messy (I feel like anything requiring melted chocolate just turns out to be a big mess). Friends and family all enjoyed them; they disappeared really fast, and I would definitely make these again.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 1

Ingredients

  • COOKIES:
  • 2/3 c. butter
  • 2 c. quick oats, uncooked
  • 1 c. sugar
  • 2/3 c. flour
  • 1/4 c. corn syrup
  • 1/4 c. milk
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • FILLING:
  • 1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels

Directions

  1. Cookies: Preheat oven to 375 degrees. Melt butter in saucepan. Remove from heat; stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt; mix well. Drop by level teaspoonfuls, 3 inches apart onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5 to 7 minutes. Let cool. Peel foil away from cookies.
  2. Filling: Melt over hot (not boiling) water, milk, and chocolate morsels; stir until smooth. Spread chocolate on the flat side of each half of the cookies. Top with remaining cookies.