I decided to bake these cookies on a whim and was pleasantly surprised with the result: a great Christmas cookie. The cookies develop this great caramelized flavor with a irresistible crunchy-chewy edge.

The recipe is very easy to put together, but I did run into some trouble. The directions don’t lie… these cookies spread like crazy. The cookie in the photo is probably 4-5″ in diameter despite starting as only a tablespoon of batter. One to two teaspoons may be more appropriate. I also tried to fit too many cookies on one baking sheet, so some of my cookies ended up baking into one giant cookie that I had to break into pieces.

MILK CHOCOLATE LACE SANDWICH COOKIES
Based on this recipe.

INGREDIENTS

11 tbsp. unsalted butter
2 cups quick oats
1 cup (200 g) granulated sugar
1/2 tsp. kosher salt
1/4 cup light corn syrup
1/4 cup whole milk
1 tsp. vanilla extract
2/3 cup (84 g) all-purpose flour
2 cups milk chocolate chips

DIRECTIONS

1. Heat oven to 375 degrees. Prepare baking sheets.
2. In a medium saucepan, melt butter over medium-low heat.
3. Once butter is melted, remove from heat and add remaining ingredients (except chocolate chips) until well combined.
4. Scoop tablespoon sized portions onto baking sheet 3″ apart (cookies spread).
5. Bake for 8 minutes, or until golden brown. Allow to cool slightly on baking sheet for 3-4 minutes, then transfer to wire rack to cool completely.
6. In a microwave safe bowl, melt chocolate chips in 25 second increments, stirring after each increment, until melted and smooth.
7. Spread a layer of milk chocolate on bottom half of cookies, then press another cookie on top of the melted chocolate. Let chocolate set.