We had a retirement party at work recently and it was a potluck style shindig. When faced with potlucks, I often sign up to bring a dessert because it is a good excuse to bake. The hubsandy gets to enjoy baked goods without saddling us with four dozen cookies or an entire cake.
The recipe that follows is almost exactly the same recipe as the Chocolate Florentine Cookies as written out of the Nestle Toll House Cookbook. I once won a baking contest with these cookies, but I’ve come to realize that the contest itself was just filled with mediocre contestants. Don’t get me wrong, it’s a great recipe and I love the end product. These cookies are essentially the homemade version of the Pepperidge Farm Brussels cookies. I’d love to take credit for innovating or improving these cookies, but I would just be lying. I often find that the basic recipes on a bag of Nestle chocolate chip cookies are some of the most reliable recipes out there. Maybe it’s because they’ve been tested by the masses. Although, I’ll admit that I didn’t make mine with Nestle chocolate chips and that I actually made my version with Giradelli Dark chocolate. Nonetheless, Nestle deserves the recipe credit. I subbed the ¼ cup of corn syrup with honey and decreased the sugar to ½ a cup because I don’t usually have corn syrup on hand and honey has a higher sugar content than corn syrup.
These cookies are best enjoyed immediately because they start to get soft and lose their light crispiness as the surrounding humidity gets to them. I suppose this might not be a consideration if you live in a dry environment like Arizona or Cairo, Egypt, but in a place like summer in Washington, DC, serve these right away.
CHOCOLATE OATMEAL LACE COOKIES
2/3 cup butter
2 cups quick oats
1/2 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup honey
1/4 cup milk (I used skim milk)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups milk or dark chocolate, broken into large chunks
Pre-heat oven to 375F. Line 2 large baking sheets with silicone baking mats. You can use foil, but the silicone baking mats work really well with this recipe.
Melt butter in a medium saucepan.
Remove from the heat and stir in oats, sugar, flour, honey, milk, vanilla extract and salt; mix well.
Drop by level teaspoons, about 3 inches apart, onto lined baking sheets. Spread thinly with rubber spatula.
Bake the cookies for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Remove from baking mats. If you are using foil instead of the baking mats, you will need to carefully peel the foil from cookies because they will have a tendency to stick to the foil.
Melt the chocolate in medium, uncovered, microwave-safe bowl on medium-high for about 45 seconds and stir until the chocolate is melted. If needed, microwave in 10-15 second intervals until the chocolate is melted and stirs smoothly. Spread a thin layer of the melted chocolate onto flat side of half the cookies, the top with another cookie to make sandwiches.