When I think of Christmas time, my Oma’s HUGE variety of cookies she used to make is the first thing that comes to mind. Each year right after Thanksgiving, she would make incredible amounts of cookies and place them in tins she collected over the years. Day in and day out, she would bake up batches of cookies and send them off to her friends and family.
These chocolate florentine (also known as lace cookies) were one of my favorites. Crispy, chewy and chocolaty, all at the same time.
When I signed up to participate in The 4th Annual Great Food Blogger Cookie Swap for Cookies for Kids Cancer, I knew I had to make one of her cookie recipes. Cookies for Kids Cancer raises money to help kids with cancer, and there’s nothing more important about this time of year than giving back. I sent these lacy cookies to three different bloggers, and although they aren’t the prettiest (somehow Oma always made them perfect), I knew they came from the heart.
Just a quick tip for these cookies: make sure you use quick oats! I didn’t realize I had bought regular whole oats instead of quick oats, but they really do make a world of a difference. They are more finely ground, which makes for a slightly smoother batter and less chunky cookie, but these still came out as tasty as I remember!
Chocolate Florentine Cookies
- 2/3 c. butter
- 2 c. quick oats
- 1 c. brown sugar (packed)
- 2/3 c. flour
- 1/4 c. light corn syrup
- 1/4 c. milk
- 1 t. vanilla extract
- 1/4 t. salt
- 1 bag chocolate chips (I used semi-sweet)
Preheat oven to 350F and line a cookie sheet with foil/parchment/Silpat. In a large, microwave-safe bowl, melt butter, stir in oats, brown sugar, flour, corn syrup, milk, vanilla and salt. Mix well until combined. Drop by 1/4 t (yes 1/4 of a teaspoon!) onto cookie sheet and bake for 5-8 minutes, or until slightly browned on edges. Remove from oven and let cookies rest for 5 minutes. Remove from sheet and place on a cooling rack until completely cooled. While cookies are cooling, melt chocolate in a microwave/double boiler and stir until smooth. Using an offset spatula, spread a thin layer of chocolate on half of the cookies and sandwich with blank halves.
Makes about 30 cookies.