Rating: 4.5 stars
62 Ratings
  • 5 star values: 38
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

Thin crispy cookies with milk chocolate in between.

Recipe Summary

cook:
5 mins
additional:
25 mins
total:
45 mins
prep:
15 mins
Servings:
42
Yield:
3 1/2 dozen
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

115 calories; protein 1.3g; carbohydrates 15.3g; fat 5.9g; cholesterol 10.5mg; sodium 50mg. Full Nutrition
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