Milk Chocolate Florentine Cookies (Faster Nestle Version)

ChefDLH's Note:

These are cookies from Austria with origins in Italy. Great when you want a cookie from around the world. They are crisp and delicate lacy like cookies when put together with chocolate make a sandwich cookie. It is meant to be crisp. Traditional Florentines have fruit in them but these are the chocolate version. This recipe is from Nestle and saves oodles of time by microwaving the chocolate rather than using a double broiler. Enjoy these they are a hit.

• Total Time: 50 mins
• Prep Time: 40 mins
• Cook Time: 10 mins

Ingredients:

Yield: 3.5 dozen

• 2⁄3; cup butter
• 2 cups quick oats
• 1 cup granulated sugar
• 2⁄3; cup all-purpose flour
• ¼ cup corn syrup (light or dark)
• ¼ cup milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ¾ cups milk chocolate chips

Directions:

1. PREHEAT oven to 375°F Line baking sheets with foil. (a must).
2. MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
3. BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
4. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

Reviews

[Katzen]

Great cookies - very beautiful and delicate in appearance and delicious and buttery in flavour! I learned the hard way that when the recipe says 1 tsp of cookie dough, use 1 tsp! As a result, I would have only got 15 sandwich cookies, where they should have been half the size and given 30! So, I piped some melted chocolate on each cookie, and will serve them as individual cookies (it's for a get-together, and 15 just wouldn't do! ;o)) The cookies spread on their own while in the oven, so I wouldn't worry too much about spreading the sticky batter. Watch them carefully in the oven as well - when they start to cook, they finish quickly! Thanks so much for sharing this recipe, Chef! Made for Sweet Traditions.