 | Half of these cookies were originally intended to have a peanut butter filling and the other half were supposed to have chocolate. I was sending a dozen of them in the mail for a cookie exchange and I wasn't sold on doing half and half. So I changed it up midway and settled on a Nutella filling, which is sort of chocolate and nut combination. These cookies are the non-flattened version of Florentine cookies, which I think makes for an even better cookie and holds up to a filling very well. I did make a few chocolate filled ones for myself since I cannot eat Nutella (allergic to nuts.) I hope the cookies arrived to Minnesota in good shape! |
makes two dozen sandwiches
2/3 cup butter, melted
2 cups quick-cooking oats
2/3 cup all-purpose flour
¼ teaspoon salt
1 cup white sugar
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
½ cup Nutella
Preheat the oven to 375 degrees. Line 2 cookie sheets with Silpats. 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. Spread the Nutella onto the bottoms of cookies and sandwich them together.
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1 comment:
I would be able to finish them and without Nutella :D I loooove oat cookies :D
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