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Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!
Today’s recipe is from waaaaaaaaaaay back in the archives. In fact, I think I remember this being the first recipe I ever posted. I had been blogging for several months by then, but I wasn’t posting recipes up until that point because I was still trying tosell my baked goods via my blog.
I am SO glad I gave up on that dream!Whew!
I get asked all the time “why don’t you just start a bakery?”
Oh, let me count the reasons!! Hm, how about the ridiculous hours, startup costs, needing an actual storefront, either paying employees or burning myself out, having to work out of the house, customer service, and about 8 billion other really valid reasons. But really, it comes down to this… why on earth would I trade the sweetest at-home job on the planet for all that other stuff? And, in all probability, probably make less money doing it!
Yeah, no thank you. I definitelydodged a bullet when I jumped that ship and discovered blogging! And I guess I have to give this recipe some credit for that decision ????. So here you have it– the cookie recipe that employed me as a blogger for the first time!
Ok. So maybe some of you don’t know what a florentine cookie is (I totally didn’t the very first time I stumbled across this recipe, so don’t feel bad), so let’s start with that.
Today’s (American) Florentine cookie has actually drastically evolved from the original European Florentine biscuit, which was made of dried fruit and nuts with a chocolate drizzle. As you’ll see, my recipe uses NO dried fruit and only a handful of chopped almonds to add some crunchy texture. Instead, it’s mostly made up of melted butter, sugar, and oats.
Fortunately, today’s Florentines do still include the chocolate ????. But we’re sandwiching it in between TWO cookies instead of drizzling it on top, because… well, more cookie and more chocolate. Duh.
All versions of this cookie are meant to be thin and lacy with crispy edges and a slightly chewy center. Which is why it’s really important to follow the directions in the recipe exactly and use MELTED butter, and then furthermore, to add the other ingredients to the butter while still over low heat instead of adding the butter to the other ingredients in a separate bowl.
It’s counterintuitive if you do much cookie baking, but keeping the butter warm all the way up until baking will ensure that the cookies spread thin instead of puffing up in the middle like a normal cookie would.
These cookies are so, so yummy. Especially if you’re a texture freak like me!! The chewy centers, crispy edges, crunchy almonds, and chocolate in the center all come together to create like the most perfect cookie sandwich experience ever. EVER!
Be sure to give me a tag on Instagram if you make these so I can see! And enjoy ????.
Yield: 1-2 dozen cookie sandwiches
Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!
Ingredients
2/3 c. butter
2 c. quick oats, uncooked
1 c. sugar
2/3 c. all-purpose flour
1/4 c. corn syrup
1/4 c. milk
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup chopped almonds
2 cups semi-sweet chocolate, melted
Instructions
Preheat oven to 375 degrees. Line a baking sheet with a silicone baking mat (preferably, but if not, use foil greased with nonstick cooking spray. Avoid parchment if possible.
Melt butter over medium-heat. Once melted, turn heat to low and mix in the oats, sugar, flour, corn syrup, milk, vanilla, and salt. Fold in the almonds.
Drop by level measuring teaspoonfuls, about 3 inches apart onto preparedcookie sheets.
Spray the tops of the cookies with nonstick cooking spray, and press a glass on each one to flatten the dough. Bake 5-7 minutes until edges are golden brown.
Sandwich a tablespoon of melted chocolate in between two cookies. Let cool completely to allow chocolate to harden (this can be sped up in the refrigerator).
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Florentine cookies are thin, crispy cookies made from a base of nuts (usually almonds or hazelnuts), fruits such as cherries and citrus, melted butter, and cream. These are combined to create a candy-like base that's then baked. Once cool, Florentines are dipped or drizzled with melted chocolate for a finishing touch.
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
If you prefer crispier Florentines, these should be eaten the same day they are made. Otherwise the shelf life is around 3 days, stored in an air-tight container with parchment placed between the cookies.
Freshly made and completely cold, stored in an airtight container they should be good for up to a month. Thank you! I can definitely send them to relatives I can't see in person this Christmas......
The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit. Thus, the nougatine costs up to 30% more expensive than a cookie dough made from flour. Honey, a precious ingredient, and fresh cream, delicate and fragile, complete the recipe.
the history of this classic little biscuit is fascinating. Its name is misleading, the biscuit, didn't originate in Florence, and they're not even Italian! It's France's pastry chefs at the palace of Versailles that we probably should be thanking for dreaming up these decadent little Christmas treats.
These cookies, marked with a "best by" date of January 5, 2024, contain undeclared peanuts, posing a significant health risk to individuals with peanut allergies. Tragically, a suspected fatality potentially linked to the consumption of these cookies by an individual with a peanut allergy has been reported.
Specifically, a dish prepared à la Florentine will feature some main ingredient, such as eggs, poultry or fish, served on a bed of spinach which has been cooked in butter, then topped with Mornay sauce and grated cheese, and finally browned under the broiler.
cooked with spinach or served on a layer of spinach (= a dark green leaf eaten as a vegetable): For breakfast I had eggs florentine. The Chicken Florentine is stuffed with ricotta and spinach.
Storage - store the cooled biscuits in an airtight container at room temperature in a cool, dry place. Freezing - Florentine biscuits can be frozen in an airtight container for up to 1 month.
When cookies or chips get old, the stale taste is quite obvious. But as long as it doesn't smell funky (the oils in the cookie may go bad over a long period of time) and it doesn't crumble apart in your hand, then it's okay to eat.
Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.
You can do this with baking parchment or a reuseable baking tray liner. Florentines do tend to spread a lot when you bake them, so use a dessert spoon or teaspoon when placing them on the baking sheet, making sure you leave plenty of room for them to spread.
Based on the ingredients used to make them, Florentine cookies probably didn't originate in Florence, Italy, as you might think. Instead, it's more likely the cookies were created in France and named for the gold coins of Florence that were the standard currency of Europe for hundreds of years.
Florentine cookies, also called Florentine biscuits, Florentine lace cookies, and just simply Florentines, are a confection made of sugar, butter, cream, and nuts. They also occasionally contain dried fruit. And frequently, they are either drizzled with chocolate or sandwiched together with chocolate.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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