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.
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
- 1/3 cup butter
- 1 cup quick oats
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 2 Tbsp corn syrup
- 2 Tbsp milk, any variety
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 (11 to 12oz) bag milk chocolate chips
- 2 tsp coconut oil or shortening, for thinning the chocolate
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.
Recipe Notes
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Jess @ Flying on Jess Fuel says
December 16, 2015 at 2:56 PMOoooh these cookies are sooo pretty! I think oatmeal sounds just fine, they are still super impressive!! <3
Amber says
December 18, 2015 at 10:07 AMI love soft baked oatmeal cookies, but these are just thin and crisp that you don’t get the texture of oats, but a crisp toffee like texture. I’m glad you think the oatmeal sounds fine though. 😉 Thanks Jess!
Carlee says
December 17, 2015 at 7:17 AMI have never made lace cookies, but now I have them on my short list to try! Pinning!
Amber says
December 18, 2015 at 10:04 AMYou will love them! They are a real treat around Christmas time! Thanks for stopping by Carlee!
Holly W says
December 18, 2015 at 9:33 AMAmber, these look so good! I’ve never had a homemade lace cookie and I’ll have to try these!
Amber says
December 18, 2015 at 10:04 AMThey are really unique and delicious. I don’t like crisp cookies, but these are thin and toffee-like, so I’m in love with them. I am sure you would like them!
pooja shah says
June 22, 2016 at 11:41 PMhi, these cookies are just so delicious and definetely worth a try however i wish to ask if there is any alternative for corn syrup that i can use as i prefer not to use it.
Amber says
June 24, 2016 at 9:54 AMHi Pooja!
Yes! You should be able to substitute the 2 Tablespoons of corn syrup with 2 Tablespoons of sugar dissolved in 1 1/2 teaspoons of really hot water. Good luck!
Pam says
November 29, 2017 at 11:47 AMHI…can you use large flaked oats instead of quick oats? Thank you.
Amber says
December 4, 2017 at 1:40 PMThe texture/look will be different. You may want to pulse them a few times in the food processor first. But I think they should be ok to use.
Kimberly J Nolan says
April 24, 2018 at 2:13 PMThey are so good. But You might want to do a year cookie. 8 minutes was way to long in my oven. I actually had to bake for 4 1/2 minutes. Mine were just a little bigger too. They wernt hard to make at all. The trickiest part was the time spent in oven. And YUMMY doesn’t even begin to describe them. Crunch chewy toffee chocolateyness!!
Kimberly J Nolan says
April 24, 2018 at 2:15 PMOops…I hate spell check. It should say do a test cookie.
Amber says
April 25, 2018 at 8:31 AMGood to know! I’ve adjusted the recipe to have a time range. I typically keep an oven thermometer in my oven, but everyone’s ovens are so different. I definitely don’t want anyone burning them though, so thanks for the heads up!
Karen says
November 6, 2018 at 3:09 PMCan these be made ahead and frozen?
Amber Brady says
November 6, 2018 at 3:11 PMUnfortunately, due to the delicate nature of this cookie, they are very likely to break if frozen. I wouldn’t recommend freezing them.
Mary-Beth says
December 20, 2018 at 1:38 PMCan you use regular oats instead of quick oats??
And anyone have a length of shelf life? I do a lot of baking for Christmas and I’m wondering where to put this in my schedule. Thanks!
Amber | Dessert Now Dinner Later says
December 21, 2018 at 10:53 AMIf you use regular oats, I would pulse them in the food processor to break them up a little bit first. These should last up to 2-3 weeks in a loosely covered container.