Oatmeal Lace Florentine Cookies

• Condiments

  • 2 tbsp Corn syrup

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 2 tsp Coconut oil or shortening
  • 1 (11 to 12oz bag Milk chocolate chips
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1/3 cup Butter
  • 2 tbsp Milk

Found on dessertnowdinnerlater.com

Description

Ingredients

• ⅓ cup butter
• 1 cup quick oats
• ½ cup sugar
• ⅓ cup all-purpose flour
• 2 Tbsp corn syrup
• 2 Tbsp milk (any variety)
• ½ tsp vanilla
• ¼ tsp salt
• 1 (11 to 12oz) bag milk chocolate chips
• 2 tsp coconut oil or shortening (for thinning the chocolate)

Directions

• Melt the butter in a saucepan on the stovetop. Remove from heat. Add the oats, sugar, flour, corn syrup, milk, vanilla and salt. Stir until combined.
• Line baking trays with a silicone baking mat, parchment paper, or heavily greased foil. Drop 1 tsp (Yes, 1 teaspoon!) of cookie batter 3-inches apart on the tray; about 6 to 8 cookies per baking sheet max. (They spread like crazy!) Lightly grease the back of a spatula and flatten the center of each dollop of cookie batter.
• Bake at 375 degrees Fahrenheit for about 8 minutes until golden brown. Allow to cool slightly before transferring to a cooling rack.
• Heat chocolate with the coconut oil or shortening for 20 second bursts in the microwave, stirring between each 20 seconds, until melted.
• Spread melted chocolate between two cookies. Repeat with remaining cookies. Put the leftover melted chocolate in a zip-top bag, cut off the corner and drizzle the tops of the cookies. Allow chocolate to set completely. Store in an airtight container up to 5 days.