Recipes / Dessert

Lace Florentines

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Lace Florentines

Lisa
The Cook
12 Servings
8 Ingredients
2 Comments

A crisp oatmeal florentine cookie, with lucious dark chocolate sandwiched between, this Lace Florentine Cookie is a decadent indulgence.

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12 Servings
8 Ingredients
2 Comments

Ingredients

  • ½ teaspoons Salt
  • 1 cup Brown Sugar
  • 1 cup Corn Syrup, Light
  • 1 cup Flour, All-Purpose
  • ¾ cups melt Butter
  • ½ teaspoons Vanilla Extract
  • 1 cup Rolled Oats
  • 1 cup Chocolate Chips, Dark Chocolate

Containers

Supplies

  • Parchment Papers
  • Wax Papers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line a cookie sheet with parchment paper.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line a cookie sheet with parchment paper.
  2. Whisk together salt, brown sugar, and corn syrup until smooth.
  3. Stir in flour, butter, vanilla and oats. The batter will be hard to stir.
  4. Drop batter onto cookie sheet using a teaspoon measuring spoon. The cookies will spread, so only put 5 per sheet, leaving plenty of room between them.
  5. Bake at 350F for 8 minutes until the edges are brown.
  6. Let cookies cool on the pan.
  7. Repeat steps until all cookies are baked.
  8. Melt chocolate in double boiler over low heat while stirring constantly, or in microwave according to package directions.
  9. When chocolate is melted, spread a small amount of chocolate on a cookie and sandwich with another cookie.
  10. Allow to completely cool and set.

Categories

traditional, vegetarian, nut-free, winter, spring, summer, fall, egg-free, fish-free, shellfish-free

Categories

traditional, vegetarian, nut-free, winter, spring, summer, fall, egg-free, fish-free, shellfish-free

2 Comments

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  2. I cut sheets of foil to line the cookie pan, flipped over and used the ‘clean’ side” on another batch. Put cookie pan on tile surface to cool, that worked well, between batches. That way I could measure out the cookies on to foil and wash up/clean up while cookies were baking.These are great plain, with no chocolate! Thanks! First time I’ve used oatmeal in a similar type of cookie.

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