Oatmeal Florentine Cookies Recipes

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

OATMEAL FLORENTINE COOKIES

Steps:

• 1. measure the oatmeal,sugar,cinnamon,flour,coconut, and almonds in to bowl.
• 2. melt the butter. Add butter,corn syrup,vanilla,and cream to oatmeal mixture and combine well
• 3. line a sheet pan with parchment paper. Drop dough by teaspoon fulls on to pan. try to bake only 9 cookies at a time. Keep at least 2 inches between each cookie.they spread a lot.
• 4. bake at 350 for 6-10 minutes until edges are browned.watch closely. they cook very fast. Remove from oven and let cool for a bit. Carefully remove from parchment with a metal spatula to some wax paper.
• 5. melt the chocolate in the microwave with the shortening. Set time to 2 minutes. Stir every 30 seconds until melted and combined well.
• 6. now the choice is yours. You can use the chocolate to top the sandwich cookie,or you can use the chocolate to fill the cookie. If filling cookie. Turn cookie over to flat side put a dollop of chocolate on cookie and press lightly another cookie on top to make a sandwich.refrigerate to set chocolate.
• 7. if using chocolate to top cookies. Just spread some melted chocolate on one top side of cookie. Refrigerate to set.
• 8. cream filling combine all ingredients and beat with mixture until smooth. top bottom of cookie with some,and place chocolate coated cookie on top. Refrigerate to set filling.

FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
• Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
• Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
• Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
• Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

FLORENTINE COOKIES

Steps:

• Preheat oven to 375*F.
• Line a cookie sheet with a baking mat or non-stick foil.
• In a small saucepan, melt butter.
• Add brown sugar, oatmeal, flour and milk and bring to a boil.
• Cook for 2 minutes, stirring frequently.
• Remove from heat and add vanilla.
• Using a teaspoon (NOT TABLESPOON!), spoon out 5 teaspoons of cookie batter onto the cookie sheet in a zigzag pattern. You'll only be able to cook 5 cookies at a time, anymore and they will run together. The cookies will spread to 3-4 times their size when baking so they need plenty of room to spread.
• Bake for 5 minutes, then remove from the oven and let cool completely on the cookie sheet before removing from the pan to a cooling rack.
• This recipe works best with 3 or 4 cookie sheets going at a time so that the cookies can fully cool (about 10 minutes per pan) while others are in the oven.
• Once cookies are cool, store in an AIRTIGHT container.
• Humidity and moisture will soften these and make them chewy.
• They should be paper thin and crispy when fully cooled.