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Ingredients

⅔ cup butter, melted 2 cups quick-cooking oats ⅔ cup all-purpose flour ¼ teaspoon salt 1 cup white sugar ¼ cup corn syrup ¼ cup milk 1 teaspoon vanilla extract 2 cups milk chocolate chips

Nutrition Info

115.3 calories carbohydrate: 15.3 g cholesterol: 10.5 mg fat: 5.9 g fiber: 0.4 g protein: 1.3 g saturatedFat: 3.5 g servingSize: - sodium: 50 mg sugar: 9.7 g transFat: : - unsaturatedFat: : -

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.

3 1/2 dozen

Thin crispy cookies with milk chocolate in between.