Posted by: Jonjon | March 26, 2009

Cookies – Florentines – Milk Chocolate Florentine Cookies 9/10

Cookies – Florentines – Milk Chocolate Florentine Cookies 9/10
March 26 2009

176% butter, 188% oats, 235% sugar, 70% milk, 70% egg corn syrup, 400% chocolate chips to AP Flour


* 2 tablespoons butter, melted 30g
* 1/4 cup and 2 tablespoons quick-cooking oats 30g
* 2 tablespoons all-purpose flour 15g
* 1/8 teaspoon salt 0.3g
* 3 tablespoons and 1/4 teaspoon white sugar 40g
* 2-1/4 teaspoons corn syrup 10ml
* 2-1/4 teaspoons milk 10ml
* 1/4 teaspoon vanilla extract 1ml
* 1/4 cup and 2 tablespoons milk chocolate chips 65g

1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
2. In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
3. Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

Yeah, you should drop them by teaspoons, because they will end up melting into a thin layer. After cooling, they became really crispy, and tasted nice with the chocolate filling.


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