If I had to choose a favorite holiday dessert, it would have to be cookies, home made of course. I discovered this recipe last Christmas. My only copy in fact was printed one year ago Thursday. I had it bookmarked in my favorites, but when I clicked on the link today, the recipe was “no longer found”. I spent the next 15 minutes panicking looking through printed recipes hoping to find it… Finally, I found it.
The recipe is originally from Quaker Oatmeal’s site. It is a very easy recipe, though slightly time consuming – mainly because it requires two steps. The cooking, then once cool the chocolate. Trust me though, it’s worth it. The taste can be quite addicting.
Milk Chocolate Florentines
- 2/3 cups butter
- 2 cups Quick Quaker Oats
- 1 cup sugar
- 2/3 cups all purpose flour
- 1/4 cup light corn syrup
- 1/4 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 3/4 cups milk chocolate chips (1 pkg)
Preheat oven to 375 degrees. Line cookie sheets with parchment.
In a medium saucepan melt the butter. Remove from heat and stir in remaining ingredients, except chocolate chips. Note, I pre mixed the dry and wet ingredients (separately). Mix until thoroughly combined.
Drop by level teaspoonfuls at least three inches apart, they spread quite a bit. Using a spatula, flatten the batter to 1/4 thickness. Bake for 6 to 8 minutes or until golden brown. Remove and cool completely on sheet. Peel cooled cookies from parchment.
Before melting the chocolate, separate cookies into pairs, matching sizes as closely as possible. Lay each pair top side down. Melt chocolate in microwave at 70% power for one minute. Stir chocolate and continue to heat at 20 second intervals until chocolate is smooth. Spread a thin layer onto the flat side of one cookie, and top with its pair. Allow chocolate to cool. Makes about 3 1/2 dozen cookies.
These cookies are rich and delicate. They make a wonderful addition to a holiday cookie platter.
Update: I found the same recipe on Nestle’s site, though they don’t mention using the “Quaker Brand” oatmeal.