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 brought home a container of lace (Florentine) cookies from Costco, and everyone raved about them. I decided to try making them myself. They’re surprisingly simple and wonderfully addictive.
Traditional Florentines use almonds, but this version swaps in quick oats, making it more budget-friendly while still delivering that delicate, caramelized crunch. They’re not chewy like typical oatmeal cookies—instead they’re thin, crisp, and buttery with a toffee-like flavor.
You can serve these plain or sandwich them with melted chocolate for an elegant touch. When filled, you can even see chocolate peeking through the lacy holes—it’s irresistible.
The original recipe made 84 cookies (42 sandwich cookies) and took around two hours to bake and assemble. I’ve halved the quantities here because most people don’t need that many—though they do tend to disappear fast.
If you want something a little different this holiday season, try these lace (Florentine) cookies. Their crisp, caramelized flavor and delicate appearance make them perfect for gifting or serving at parties.
Oatmeal Lace Florentine Cookies
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Ingredients
- ⅓ cup (75 g) butter
- 1 cup (80 g) quick oats
- ½ cup (100 g) granulated sugar
- ⅓ cup (40 g) all-purpose flour, (stir, spoon, & level)
- 2 Tbsp corn syrup
- 2 Tbsp milk, any variety
- ½ tsp vanilla extract
- ¼ tsp salt
- 12 oz (340 g) milk chocolate chips
- 2 tsp coconut oil or shortening, for thinning the chocolate
Equipment
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Measuring cups and spoons
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Serving spatula
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Silicone baking mat or parchment
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Baking sheet(s)
Instructions
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Melt the butter in a small saucepan over low heat. Remove from the heat, then stir in the oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined.
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Prepare baking sheets with silicone mats, parchment, or well-greased foil. Drop 1 teaspoon of batter for each cookie, spacing them about 3 inches apart—6 to 8 per sheet maximum, as they spread a lot. Lightly grease the back of a spatula and gently flatten the centers.
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Bake at 375°F (190°C) for 5–7 minutes, until golden brown around the edges. Let the cookies cool briefly on the sheet before transferring to a rack to cool completely.
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Melt the chocolate with the coconut oil or shortening in the microwave in 20-second bursts, stirring between each burst, until smooth.
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Spread a thin layer of melted chocolate on the flat side of one cookie and sandwich with a second cookie. Repeat with remaining cookies. Use any leftover chocolate in a small bag with the corner snipped to drizzle over the tops. Let the chocolate set completely. Store in an airtight container for up to 5 days.
Notes
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