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.
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
- Heat oven to 375 degrees. Prepare baking sheets.
- In a medium saucepan, melt butter over medium-low heat.
- Once butter is melted, remove from heat and add remaining ingredients (except chocolate chips) until well combined.
- Scoop tablespoon sized portions onto baking sheet 3″ apart (cookies spread).
- 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.
- In a microwave safe bowl, melt chocolate chips in 25 second increments, stirring after each increment, until melted and smooth.
- Spread a layer of milk chocolate on bottom half of cookies, then press another cookie on top of the melted chocolate. Let chocolate set.