Florentines

Directions

Take your butter and put it in a medium saucepan.  Melt the butter over low heat.  Once it’s melted take it off the heat and add in the oats, sugar, flour, cinnamon, corn syrup, milk and vanilla (ok…everything but the chips).  Stir with a wooden spoon until everything is well combined.  This is your dough – super simple!  It’ll be a bit runny so refrigerate it for about a half hour to let it set a bit.

Line your baking sheets with parchment paper and about a teaspoon full of dough for each cookie.  Two notes – 1.  we’re going to make sandwich cookies here, so try to make each cookie about the same size.  2.  Err on the side of smaller bits of dough – these will SPREAD.  You do not need a lot to make each cookie..

Bake the cookies at 350 for about 8 minutes or until they start to get a little golden brown.  Remove the cookie sheets from the oven, let the cookies rest on the sheets for a couple minutes then transfer the cookies to a wire rack to cool completely.

Once they’re cool, put a sheet of wax or parchment paper on your counter and pair up the cookies with like-sized cookies.

Next, take your chips and put them in a small bowl.  We’re going to melt the chips, and the easiest way I’ve found to do this is to microwave them in 15 second intervals.  After each 15 seconds take the bowl out, stir the chips, and put it back into the microwave for another 15 seconds.  This may take 5 or 6 rounds, but it ensures that the chips will melt and not seize up – you definitely do not want that.

When the chips are almost all melted, take the bowl out of the microwave and continue stirring until everything is melted.

Spread the melted chocolate onto each pair and put them together before the chocolate cools. Keep doing this until all your cookies are done.  Make sure to store in a cool place so the chocolate doesn’t melt!

This should make about 36 sandwich cookies.