Oatmeal Lace Florentine Cookies
Thin, crisp, buttery cookies are sandwiched between melted milk chocolate with an extra chocolate drizzle on top. They taste like toffee and they look like lace. These Florentine Cookies are a holiday favorite!
A couple of Christmases ago, my mother-in-law bought a container of lace (Florentine) cookies from Costco and we were all dying over how delicious they were! So I thought it would be fun to try and make them at home this year. They are pretty dang easy and so delicious!
Traditional lace cookies are made with almonds, and since these are made with oatmeal, I will call them the poor man’s Florentine cookie because quick oats are much cheaper than almonds. You can’t really tell they are “oatmeal cookies” though because they are just crisp, sweet, and buttery. Almost like toffee, with a caramelized taste.
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You can eat these plain or fill them with chocolate, which is how I prefer them. You can even see some of the chocolate peeking thorough the holes in the lace cookies. So delicious!
The original recipe I used made 84 cookies (42 sandwiches) and took me literally 2 hours to bake and assemble, so I have cut the recipe in half for you because who needs 42 sandwich cookies? I mean, we ate them all, don’t get me wrong, but I wasn’t planning on spending that long in the kitchen baking one type of cookie.
If you want to try something truly unique and delicious this holiday season, give these lace (Florentine) cookies a go! You will be surprised at how much you like them!
Oatmeal Lace Florentine Cookies
Ingredients
- ⅓ cup (75 g) butter
- 1 cup (80 g) quick oats
- ½ cup (100 g) granulated sugar
- ⅓ cup (40 g) all-purpose flour, (stir, spoon, & level)
- 2 Tbsp corn syrup
- 2 Tbsp milk, any variety
- ½ tsp vanilla extract
- ¼ tsp salt
- 12 oz (340 g) bag milk chocolate chips
- 2 tsp coconut oil or shortening, for thinning the chocolate
Equipment
Instructions
- Melt the butter in a saucepan on the stovetop. Remove from heat. Add the oats, sugar, flour, corn syrup, milk, vanilla and salt. Stir until combined.
- Line baking trays with a silicone baking mat, parchment paper, or heavily greased foil. Drop 1 tsp (Yes, 1 teaspoon!) of cookie batter 3-inches apart on the tray; about 6 to 8 cookies per baking sheet max. (They spread like crazy!) Lightly grease the back of a spatula and flatten the center of each dollop of cookie batter.
- Bake at 375 degrees Fahrenheit for about 5-7 minutes until golden brown. Allow to cool slightly before transferring to a cooling rack.
- Heat chocolate with the coconut oil or shortening for 20 second bursts in the microwave, stirring between each 20 seconds, until melted.
- Spread melted chocolate between two cookies. Repeat with remaining cookies. Put the leftover melted chocolate in a zip-top bag, cut off the corner and drizzle the tops of the cookies. Allow chocolate to set completely. Store in an airtight container up to 5 days.
Notes
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I read somewhere that honey or molasses is a good substitute for corn syrup? Is that correct?
I read you said sugar in hot water, but wanted to know if you agree with honey or molasses?
Thank you so much, I’m excited to try baking these. I am not a baker but this seemed easy enough 🙂
Corn syrup is used to prevent crystallization and I have not tested this recipe with honey or molasses as a substitute, so I can’t say for sure which one would work better, if at all. And I’m sorry, but I’m not sure where you read about sugar in hot water, because that would be simple syrup, not corn syrup, and that definitely won’t work. I’d stick with the recipe as written.