Milk Chocolate Florentine Cookies

Milk Chocolate Florentine Cookies

In this recipe:

based on 120 reviews
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40 min.
65 min.
42 sandwich cookies (3 1/2 dozen)

These thin, chocolate-filled sandwich cookies make elegant holiday gifts, wrapped in a festive package. Serve them with a fruit sorbet or your favorite gourmet ice cream.


  • 2/3 cup butter
  • 2 cups quick oats
  • 1 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1/4 cup light or dark corn syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 cups (11.5 oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
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PREHEAT oven to 375° F. Line baking sheets with foil.

MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.

BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

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k.i.s.s. principle fellow bakers!

wow all these creative inventive ideas on how to spread the cookie dough (which you definitely need to do!) and really none of them work the way they should ~ I moistened my fingertips a little & spread them MANUALLY ~ took about 10 seconds & works like a charm oh & whoever rated this as lacking flavor probably over or underbaked them. there is really a fine line between underdone, perfect & overdone on these, like seconds of baking time.

- carla kilic from long island, ny

good cookies

I made thsese cookies and they were very good. However, I had a lot of trouble getting them off of the foil. I switched to parchment paper and it was SO much easier.

- mary schnake


The cookies are requested every year by all my cookie swap friends. They are awesome in every way, and an easy dough to prepare. My advice for easy baking - using stoneware cookie sheets, and line with parchment paper. Need to let them sit a few minutes to stiffen up, then they come right off. I've never had luck with the foil lined pans for these cookies.


Tips for making cookies

Instead of spreading the dough with a spatula, I place a piece of plastic wrap on top of the dough and press down with a glass to flatten it. I also lightly spray the aluminum foil with nonstick spray(and spread it with a paper towel) and don't wait until the cookie is totally cold before taking off the cookie sheet. This enables me to use the foil over again. I made these for Christmas again, and didn't have any issues at all. Everyone loves them

- Pat Maniace from Cross River, NY

Chocolate Florentine Cookies

These were so good and so easy to make. The first batch were big I didn't know they would spread like they did, but that was just as good I used them for a gift and every one raved.

- TINA WHITLEY from Hamburg, NJ

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Nutrition Facts

Serving Size: 1/42 of Recipe

Servings Per Recipe: 42

  • Amount Per Serving
  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (16% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 35mg (2% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 11g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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