Tuesday, October 23, 2012
Chocolate Filled Lace Cookies
These are quite delicate and should be made on a very dry day so they keep their crunch. They aren't that difficult to make but they are a bit time consuming because the dough is measured out by the teaspoon. Once the cookies cool, they are sandwiched together with chocolate in the center.
Preheat oven to 375. Prep the sheet pans by lining them with foil and lightly buttering the foil.
For the batter. Melt 2/3 Cup (1 Stick + 1/3 Stick) UnSalted Butter in a medium size sauce pan. While it is melting, measure to a bowl, 2 Cup Oats, 1/2 Cup Sugar, 1/2 Cup brown Sugar, and 2/3 Cup Flour.
Once the butter is melted remove from heat. Add 1/4 Cup Corn Syrup, 1/4 Cup Milk, 1 tsp vanilla, 1/4 tsp Salt, 1 tsp Vanilla. Give it a quick stir then add all of the dry ingredients and stir to combine completely.
Using a teaspoon, measure out cookies 1 level teaspoon at a time, leaving at least 3" between each once. You will get about 8 cookies on 1 pan if you stagger them. They bake quickly, 6-8 minutes, so don't get busy doing something else away from the kitchen. Let them cool for about 1 minute before trying to remove them from the sheet pan and allow to cool flat on a rack. I have 6 sheet pans and don't have to recycle them. If you have to, make certain the pan in completely cool before dropping anymore dough. You will have to re-foil and re-butter the foil each time.
Once the cookies are cool, melt over very low heat, 1 Cup Nestles Semi Sweet Chips (after all it is their recipe). Gently spread the chocolate on 1 cookie and sandwich with a second similarly shaped cookie and press gently. Let the chocolate set up before you try to store them. When no one is looking eat the mistakes...and there will be some.
These are really tasty and show you put a lot of work into them. Great with coffee or as a garnish stuck into a large scoop of vanilla ice cream served with fresh raspberries. Other bonus, egg-less for egg allergies.