Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
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- ⅔ cup unsalted butter, melted
- 2 cups quick-cooking oats
- 1 cup granulated sugar
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup light corn syrup
- ¼ cup milk (preferably whole milk)
- 1 teaspoon pure vanilla extract
- 12 ounces Milk Chocolate, chopped into small pieces
- In a large bowl of an electric mixer, combine melted butter, oats, sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
- Drop dough by teaspoonfuls 3 inches apart onto foil lined baking sheets. Spread the dough into a thin circle with the back of a spoon that has been dipped in water (so the dough does not stick to the spoon.)
- Bake: Bake 8 to 10 minutes or until the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Gently peel foil from cooled cookies. Tip: since the foil will probably crumple and tear when peeling away from the cookie, plan on using a fresh sheet of foil for each pan of cookies.
- In top of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
- Spread a thin layer of melted chocolate onto the flat side of half the cookies. Top with remaining cookies, placing flat side onto the chocolate.