Step 1

In a large bowl of an electric mixer, combine melted butter, oats,

Step 2

sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down

Step 3

the sides and bottom of the bowl with a rubber spatula so the mixture

Step 4

blends evenly.

Step 5

Drop dough by teaspoonfuls 3 inches apart onto

Step 6

foil lined baking sheets.

Step 7

Spread the dough into a thin circle with the

Step 8

back of a spoon that has been dipped in water (so the dough does not

Step 9

stick to the spoon.)

Step 11

Bake 8 to 10 minutes or until

Step 12

the edges are very lightly browned.

Step 13

Remove cookies from baking sheets

Step 14

with a metal spatula and place on a wire cooling rack to cool. Gently

Step 15

peel foil from cooled cookies.

Step 16

Tip: since the foil will

Step 17

probably crumple and tear when peeling away from the cookie, plan on

Step 18

using a fresh sheet of foil for each pan of cookies.

Step 20

Intop of a double boiler over hot water, melt the milk chocolate. Or,

Step 21

place the chocolate in a microwave-safe bowl, use 50% power and stir

Step 22

frequently just until the chocolate is melted; do not overheat as

Step 23

chocolate will burn easily. Set aside to cool slightly.

Step 25

Create a double boiler by filling a saucepan with 2 inches of water and

Step 26

heat to simmering.

Step 27

Place a stainless steel, ceramic, or glass bowl on

Step 28

top of the simmering water, the upper pan should not touch the water.

Step 29

See

Step 30

Spread a thin layer of melted chocolate onto the flat side

Step 31

of half the cookies. Top with remaining cookies, placing flat side onto

Step 32

the chocolate.

Step 33

Makes about 2 dozen sandwich cookies