Chocolate Florentine Cookies
I loved these!
What do you call them? Lacey Cookies? Something different?
I had never seen them before I found this recipe, but I think I may be alone in my ignorance.
Since I found the recipe, I’ve noticed them all over the place!
My favorite thing about these cookies?
If you can wait to eat them until the next day, the chocolate inside is hard, but the oatmeal on the outside is still just a little chewy. YUM!
Chocolate Florentine CookiesRecipe from Cooks.com
- 2/3 c. butter
- 2 c. quick oats, uncooked
- 1 c. sugar
- 2/3 c. all-purpose flour
- 1/4 c. corn syrup
- 1/4 c. milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- Preheat oven to 375 degrees.
- 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 measuring teaspoonfuls, about 3 inches apart onto foil lined cookie sheets.
- Spread thin with rubber spatula. Bake 5-7 minutes.
- Cool, peel foil away from cookies.
- Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth.
- Spread chocolate on flat side of half the cookies.
- Top with remaining cookies.
Makes 3 1/3 dozen sandwich cookies.
Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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