Florentine Cookies (or Lacey Chocolate cookies)
2/3 cup butter
2 cups oats (quick or old fashion are fine)
1/4 cup milk
1/4 cup corn syrup
1 cup sugar
2/3 cup flour
1 tsp vanilla
1/4 tsp salt
Filling: 2 cups chocolate chips
topping: optional — crushed candy canes
Preheat oven to 375.
Melt butter (on stove or in microwave).
Remove from heat and add remaining ingredients (except for chocolate and candy canes). Mix well.
Drop by level measuring teaspoonfuls, about 3 inches apart — they will spread out — on foil-lined cookie sheets.
Spread thin with rubber spatula.
Bake 5-7 minutes. They should be golden brown.
Cool. Peel foil away from cookies.
Melt chocolate chips (in double boiler on stove or in microwave — if using microwave check and stir every 15-20 seconds).
Stir chocolate until smooth.
Spread chocolate on the bottoms of half the cookies.
Top with remaining cookies.
Sprinkle cookies with crush candy cane if desired.
Makes 3 1/2 to 4 dozen sandwich cookies.