Milk Chocolate Florentine Cookies 2/3 cup (160 ml) butter (10-1/2 T / 157.5 ml) 2 cups (480 ml) quick oats 1 cup (240 ml) granulated sugar 2/3 cup (160 ml) all-purpose flour 1/4 cup (60 ml) light or dark corn syrup 1/4 cup (60 ml) milk 1 teaspoon (5 ml) vanilla extract 1/4 teaspoon (1.25 ml) salt 12 oz (336 g) milk chocolate chips (2 cups / 480 ml) Melt butter in medium saucepan; remove from heat. Stir in oats, granulated sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoon about 3 inches (7.5 cm) apart onto foil-lined baking sheets. Spread thinly with rubber spatula. Bake in preheated 375 F (190 C) oven for 6 to 8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies. Microwave chips in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread thin layer of melted chocolate onto flat side of HALF the cookies. Top with remaining cookies, placing flat side against chocolate. Makes about 3-1/2 dozen sandwich cookies.