I may have mentioned this before (in fact, I know that I have), but I very much enjoy florentine-style (i.e. very thin and crispy) cookies. These are particularly yummy. Often, this style of cookie involves nuts, but this time I merely went with oatmeal and some toffee bits to add to the crunch, and then I sandwiched two together to make Florentine-Style Oatmeal “Jamwiches” (instead of sandwiches). Sweet and crispy cookies, tart and juicy jam. Quite lovely, actually.
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups “old-fashioned” rolled oats (not instant)
2 cups toffee bits
3/4 cup jam of your choice — I used lingonberry this time
Directions
Preheat oven to 350F. Prepare your cookie sheets with silpat or parchment paper.
Combine, flour, baking soda and salt in small bowl and set aside. In the work bowl of your stand mixer, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Stir in oats and toffee bits. Drop by rounded tablespoon onto cookie sheets leaving a few inches between the cookies – these will spread a lot. Note: I wanted these to be thin and crispy, so I started baking straight away. If you want puffier, chewier cookies, refrigerate the dough for 45-60 minutes before continuing.
Bake for 10-12 minutes. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely. Once completely cooled, take two like-sized cookies and “sandwich” them together with a tablespoon of jam.
