The classic name for the above cookie is Florentine, but they are also known as Lace Cookies, Brown Buttercrunch Cookies, French Lace Cookies, Tuille, and Oat Laces. The recipe yields a buttery, crisp-tender, flavorful cookie that can be made plain or fancy. These were a regular offering in my bakery. During the holidays I added chopped glaceed red and green cherries.
Yield: 2-3 dozen
½ cup butter
½ cup light corn syrup
⅔ cup brown sugar, packed
1 cup old fashioned oats
¾ cup all-purpose flour
1 teaspoon vanilla
1 cup finely chopped walnuts (may use almonds or pecans)
½ cup chopped (candied) cherries, optional, for holiday cookies
1 ¼ cups semi-sweet chocolate chips, melted
1. Preheat oven to 375 degrees, line cookie sheets with parchment paper.
2. In medium saucepan, boil butter, corn syrup and brown sugar. Remove from heat, stir in oats, flour, and vanilla. Add fruits, if using.
3. Drop by teaspoon, three inches apart, on prepared cookie sheets. Do not place too close, they will spread. Bake for 6-8 minutes or until mixture spreads flat, turns golden brown, and bubbles around edge. For a chewier cookie bake one minute less.
4. After cookies cool, spread bottoms with melted chocolate.
5. Store in air-tight container with parchment or waxed paper between layers.
Note: these cookies can be used for Cannoli (form cookies with tube and place seam side down) or bowls (drape over upside down muffin tin or custard cups).
Home-Based Baking at its Best! Customers love these special cookies which can be easily adapted to gluten-free.