Florentines are similar to lace cookies but there are some notable differences, one being the fact that florentines use a lot more oatmeal and uses corn syrup while lace cookies uses just butter and has a chewier consistency. Since there are no leavening agents in the cookies, it is easy to play with proportions of certain ingredients such as sugar. I used 3/4 cup of sugar instead of the 1 cup this recipe called for. I felt with corn syrup and chocolate, the cookie would be overwhelmingly sweet so I cut the sugar and I think it is the perfect balance for a cookie. Of course it's not overly sweet but for the individuals with a palette that cannot handle really sweet cookies, use 3/4 cup of sugar. I know my dad will enjoy these!
adapted from Very Best Baking
2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup flour
1/4 cup light corn syrup
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
1-3/4 cups chocolate chips (semisweet or milk)
1. Melt butter. Let it cool.
2. Mix oats, sugar, flour, syrup, milk, and salt with melted butter.
3.Drop by the teaspoon, 3 inches apart on tin foil covered cookie sheets. Silicone mats or parchment paper works well too. Be sure to spread the batter thin on the cookie sheet.
4. Bake at 375 F for 6-8 depending on how brown you want the cookies to be.
5. After cookies cool, melt chocolate in a microwave or over a double boiler and spread the bottom of 1/2 of the cookies while using the uncovered half to make a sandwich. If you do not want to make a sandwich, consider sprinkling a few chocolate chips on the cookies before placing in the oven.