Milk Chocolate Florentine Cookies Faster Nestle Version Recipes

MILK CHOCOLATE FLORENTINE COOKIES (FASTER NESTLE VERSION)

Steps:

• PREHEAT oven to 375°F Line baking sheets with foil. (a must).
• MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
• BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
• MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

MILK CHOCOLATE FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
• 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.
• 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.

AMARETTO FLORENTINE COOKIES

Steps:

• Preheat oven to 375°F Foil-line cookie sheets.
• In medium saucepan, melt butter. Remove from heat. Stir in quick oats, sugar, flour, almonds, corn syrup, ¼ Celsius Amaretto and salt. Drop by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets; spread each to make thin. Bake 8-11 minutes, until golden. Cool completely on cookie sheets. Peel off foil. Spread filling on flat side of ½ the cookies. Top with remaining cookies. Makes 2-1/2 dozen.
• Filling.
• In medium heavy gauge saucepan over low heat, melt butter with ¼ Celsius Amaretto di Amore. Remove from heat. Stir in chocolate chips. Cool to room temperature.