Time 35m Yield 24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. Melt butter in medium saucepan. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well. Cover cookie sheets with foil. Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies. Bake for approximately 7 minutes or until edges are golden brown. Let each sheet of cookies cool completely, approximately 15 minutes. Peel foil away from cookies. For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended. To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.
Time 50m Yield 3 1/2 dozen Number Of Ingredients 9 Steps:
PREHEAT oven to 375°F Line baking sheets with foil. (a must). MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula. BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.
Time 45m Yield 42 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil. 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.
Time 30m Yield 24 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil. Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula. Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets. Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.
Time 25m Number Of Ingredients 6 Steps:
Preheat oven to 375*F. Line a cookie sheet with a baking mat or non-stick foil. In a small saucepan, melt butter. Add brown sugar, oatmeal, flour and milk and bring to a boil. Cook for 2 minutes, stirring frequently. Remove from heat and add vanilla. Using a teaspoon (NOT TABLESPOON!), spoon out 5 teaspoons of cookie batter onto the cookie sheet in a zigzag pattern. You’ll only be able to cook 5 cookies at a time, anymore and they will run together. The cookies will spread to 3-4 times their size when baking so they need plenty of room to spread. Bake for 5 minutes, then remove from the oven and let cool completely on the cookie sheet before removing from the pan to a cooling rack. This recipe works best with 3 or 4 cookie sheets going at a time so that the cookies can fully cool (about 10 minutes per pan) while others are in the oven. Once cookies are cool, store in an AIRTIGHT container. Humidity and moisture will soften these and make them chewy. They should be paper thin and crispy when fully cooled.
Time 45m Yield Makes 20 Number Of Ingredients 9 Steps:
Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest. Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture. Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
