Recipe By A Miller
Rating
Published Jun 19th
Milk Chocolate Florentine Cookies
Prep 15m Cook 5m Additional 25m Ready In 45m
Servings 3 1/2 dozen Calories 115.3

Thin crispy cookies with milk chocolate in between.

Recipe Ingredients

  • ⅓ cup butter, melted
  • 2 cups quick-cooking oats
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ¼ cup corn syrup
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate chips

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
  2. 2 In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

Nutrition Facts

  • Calories 115.3
  • Carbohydrate 15.3 g
  • Cholesterol 10.5 mg
  • Fat 5.9 g
  • Fiber 0.4 g
  • Protein 1.3 g
  • Saturated Fat 3.5 g
  • Sodium 50 mg
  • Sugar 9.7 g

Reviews

  1. I was so very excited to find this recipe - my daughter and I bought a florentine cookie the other night to share (it had a 6" diameter!). I was telling her that I used to make them and that I would look up the recipe - This is it - the exact recipe I - Read more ...
  2. I loooove these cookies! One of my favorites from the Italian bakery:) Couple of suggestions to make them perfect: Use parchment paper. These are pretty sticky. I was using my fancy pants thicker aluminum cookie sheets and they weren't cooking/spreading fast enough. Switched to my flimsy cheap nonstick cookie sheet (still with parchment) and viola! - Read more ...
  3. I did not care for these at all I am sad to say. Even with heavily greased foil (and in a second attempt a heavily greased nonstick cookie sheet) these cookies were quite difficult to get off the foil / pan (I tried removing them immediately after coming out of the over). To be fair - Read more ...
  4. Excellent cookies, I have been making these for years and they are very popular. I definitely recommend using parchment as the foil seems to stick. Also, I find if you roll the batter into small balls and then spread them onto to parchment paper using a spatula that has been sprayed with cooking spray - - Read more ...
  5. I LOVE this recipe! I was so excited with how these turned out. They are a really elegant looking cookie and quite unique. I m definitely going to make these for gifts and such since they make a pretty presentation and it s something that will stand out from the usual butter/sugar/spritz/chocolate chip cookies. They - Read more ...
  6. These were really good. I added about 1/2 cup of slivered almonds and baked for 8 minutes. I also used semi-sweet chocolate instead of milk. I recommend flattening the cookie a bit before baking.
  7. Not exactly the recipe I was looking for but delicious just the same. Make sure to follow the recipe exactly especially when it comes to the size of the cookies. Mine came out a little on the large size.
  8. This has become one of my favorite cookie recipes. A variation I've used (and really like) is dark chocolate in place of the milk chocolate. Keep a close eye on the color while baking - they brown up at once and should not be overcooked. I typically use convection baking at 350 for 7 minutes - Read more ...
  9. This is very good and sugary! Using parchment paper is the best way to line the pans. I spread chocolate on top of each individual cookie instead of sandwiching the cookie. I agree though they are best when crispy and should be cooked for 10 mins.
  10. I love these cookies. They are always the ones people request. However, I find that they are better crispier (and easier to peel off the foil). Leave them in the oven 10 minutes instead of five to seven. :-)