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Milk Chocolate Florentine Cookies

Milk Chocolate Florentine Cookies
Makes:
42 sandwich cookies (3 1/2 dozen)
Prep Time:
40
minutes
Total Time:
65
minutes
based on
120 reviews
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.

In this recipe:


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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

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

    carla kilic from long island, ny

    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.

  •  Star(s)

    good cookies

    mary schnake from ,

    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.

  •  Star(s)

    Stellar!

    DENISE SCHULTZ from FRANKLIN, MA

    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.

  •  Star(s)

    Tips for making cookies

    Pat Maniace from Cross River, NY

    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

  •  Star(s)

    Chocolate Florentine Cookies

    TINA WHITLEY from Hamburg, NJ

    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.

  •  Star(s)

    My New Favorite Cookie

    A Johnson from Spring, TX

    This has to be the best cookie ever. It's so diverse. I like to make them with peanut butter morsels or dark chocolate morsels too!

  •  Star(s)

    Milk chocolate florentine cookies

    Karen Carpenter from Novato, CA

    I was in charge of makeing about 100 dozen cookies for a funeral and I used several recipes from this sight, and this one for the florentine cookies was a real hit, it was actually very simple to make and the were fantastic to eat, I never recieved so many compliments on the flavor and crunch.

  •  Star(s)

    Loved them

    andrea m from morrisonville, NY

    When I first started baking these I thought I did something wrong, they are really thin and they kept turning out to what I thought would be burnt(I always bake my cookies slightly less because I dont like them overcooked) but they turned out just perfect. My mom brought them to work and everyone loved them. Not a single one was left over.

  •  Star(s)

    Best Cookies Ever

    LYDIA SANCHEZ from MISSION, TX

    I made these cookies for the holidays. I put together little gift plates for several family members and they liked them so much. I think these were the best cookies I have ever made. Thanks for the recipe. Lydia Sanchez

  •  Star(s)

    DELICIOUS!!!!

    Lynn Bova from Elyria, OH

    These are exceptional cookies. I used semisweet chocolate instead of the milk chocolate. My husband loved them as did everyone else. I made a second batch immediately. I only put six on a cookie sheet because they spread so much. Also, I used a level measuring teaspoon - not the one you eat with - to put them on the cookie sheet. They take a little extra time but this recipe is not difficult at all. This will go in my "keeper" file.

  •  Star(s)

    So tasty!

    Tara Fasanella from BERLIN, NJ

    I make these every Christmas and my family scarfs them down in no time. Out of all the goodies I bake, this is a number one hit. This is a must-have for the holidays!

  •  Star(s)

    Worth the work

    Allegra Conway from SAN DIEGO, CA

    These were really good; a nice change from drop cookies. I had to bake mine for 13 minuets to get the perfect crispy texture otherwise I followed the recipe to a tee and got raves from everyone who sampled them.

  •  Star(s)

    Very Good, Chewy

    Lisa Perry from RALEIGH, NC

    These cookies are really good. I didn't make the sandwiches, just drizzled chocolate on top. I had thought they were supposed to be crispy, but they are chewy. My son absolutely loved them and wants them again. Instant favorite. My husband didn't really care for them. Said they weren't sweet enough. I like them. They are more labor intensive with the spreading them out and peeling them off the foil, but really tasty.

  •  Star(s)

    Oatmeal chocolate sandwhiches

    Monica Colavito from Winnipeg, MB

    I made these last night for today's work's annual Christmas food fest. We eat all day at work and everyone brings in homemade or whatever. I made these, except I found an even easier way to make these easy one pot yummy cookies. As soon as I took them out of the oven I tossed on enough chocolate morsels to cover one of the cookies, let them melt on their own, then wiped the chocolate over the cookies with a butter knife. I then put the top on it while still somewhat warm. EVERYONE loved these at work. They are a HIT and most definately A KEEPER RECIPE....THANKS....

  •  Star(s)

    Kelli in PA

    Kelli Chioffe from Jamison, PA

    Good recipe. I used semi-sweet chips instead. Not hard to do just a little time consuming. Kids liked them, I didn't tell them they had oatmeal in them!

  •  Star(s)

    Fabulous Florentines

    Buzzy Diamond from MEDIA, PA

    These cookies were delicious, as well as being easy and quick to make. For a change, try spreading peanut butter on top of the chocolate.

  •  Star(s)

    delicate & pretty

    SuTin Lau from BROOKLYN, NY

    i was surprised that the prep time was so long (it actually took me about an hour and a half, rather than 40 minutes) but most of the time was in flattening the batter on the sheets. i was starting to get grumpy until i tried one - definitely worth the time. however, they're very sweet; i put in 3/4 cups of sugar instead of 1 cup and they're still quite sweet. i shall try 1/2 cup next time and see how they taste. they're very pretty and fun to peel off the foil as well :)

  •  Star(s)

    Bakery Good!

    Sue Kay from GOODYEAR, AZ

    These were just like cookies I've bought in the bakery--crispy, buttery, chocolately--perfect! I drizzled chocolate on top of each sandwich to dress them up.

  •  Star(s)

    perfect munchies

    Elizabeth Halfman from DAVENPORT, IA

    I wanted to bake, but I didn't want to bake the same old thing. I went to very best baking and saw this recipe. I'm very glad I did. Awesome treats.

  •  Star(s)

    Wonderful Florentine Cookies

    Sari Maune-Lopez from WEST HAVEN, CT

    These cookies are easy and delicious. My 4 year old helped make these cookies, and we had fun. We also improvised by using white chopcolate with pieces of candy cane crushed into the chocolate to fill a couple dozen cookies. Friends loved them.

  •  Star(s)

    family favorite!!!

    Amanda Ray from MINERVA, OH

    These are the best cookies ever!! I use a dash of mexican vanilla and dark chocolate to really make these cookies to die for!!!

  •  Star(s)

    Perfect cookie

    kristin DeBono from MEDFORD, NY

    I made these over the weekend for a get together, and they were a huge hit. Surprisingly easy to make, just when spreading the cookie out on the cookie sheet, I sprayed my spatula with some cooking spray. That made it a lot easier. I also used semi sweet morsels instead of milk chocolate. These will be a definite must for the holidays, I can't wait to make them again.

  •  Star(s)

    My favorite cookie

    Kristin Brandt from Ogden, UT

    I love this recipe.. I disagree that there is anything wrong with it.. dont blame the recipe, blame the chef! I have made this numerous times with no problems whatsoever.. but you must stick to the recipe as it is written. For a fun change of pace, substitute 1/2 cup of oats for 1/2 cup chopped almonds.

  •  Star(s)

    Special requests

    Lori Ericson from MORRISVILLE, NC

    I made these last year for co-workers. I am with a different company now, however, the old co-workers are actually calling and emailing me requesting that I make these and stop by to see them this year. Don't be intimidated that it's rated an intermediate recipe. It's really quite simple and easy.

  •  Star(s)

    Milk Chocolate Florentine Cookies

    Kate Meyer from NY

    I made these cookies for my "practice" Thanksgiving dinner. We always have a ton of pies and cakes, but I thought it would be nice to have something a little different. My husband and children gobbled them right up!!! Next I'm going to try them with white chocolate chips and maybe color the white chocolate.

  •  Star(s)

    The best!!

    Jennifer Zimmer from HOLLAND, MI

    These are outragiously good. They do take a little extra time, but they aren't difficult. I look forward to Christmas just so I can make these!

  •  Star(s)

    Our favorite cookies

    Kari Chopper from THORNTON, CO

    I have been making these cookies for years and they are still my family's favorite cookies. They are well worth the time they take to make. Very yummy!

  •  Star(s)

    Melt in your mouth

    Evonne Robertson from Fraser, MI

    The Milk Chocolate Florentine Cookies are great. They are so good they are like melt in your mouth good. Sounds crazy but that is what someone said that bought them at the bake sale.

  •  Star(s)

    Delicate Lacy Treats

    Linda Hughes from PHOENIX, AZ

    These pretty cookies are not hard to make. They just take a little extra time. My husband liked them a lot. I the dark chocolate lover will use semi-sweet chocolate next time.

  •  Star(s)

    Superstar cookies

    Nereida Cole from Zion, IL

    These cookies were a huge hit at my church. I had numerous people begging me to make some more. They are delicious and attention getting.

  •  Star(s)

    Milk Chocolate Florentine Cookies

    Linda Wells from SISTERSVILLE, WV

    These are delicious! My family liked them very much. They're very similar to a cookie, made by a well-known company sold in stores. I believe I will make these again and again>>>>

  •  Star(s)

    Florentine Cookies

    Dawn Sagan from MCHENRY, IL

    These are absolutely incredible! Very addictive, somewhat time consuming, but worth every minute. I have substituted Toll House semi-sweet morsels in an emeregency-even more rich.

  •  Star(s)

    The more of these you damage the less you have to

    Elissa McEnaney from West Roxbury, MA

    These are very different than most cookies in both the preparation and the presentation, and the best part is if you're baking these to give to others, you'll get to enjoy all the ones that get damaged in removing them from the cookie sheet! Go for the microwave method of melting the chips...no difference in the results and less time to melt them! YUM!

  •  Star(s)

    The most delicious cookies

    JENNEFER MARCHETTI from BROCKTON, MA

    These cookies are the most delicious cookies. They are a bit harder to make but well worth the effort. Everyone who tries one will think you are amazing.

  •  Star(s)

    The World's Best Cookie!

    Michele Guinn from Hickory, NC

    This is one of the best tasting, easiest, and most fun cookie I've ever made. We make them for the holidays in amazingly large batches. These are always the first to go, and have caused more than a few disagreements over who should get the last one. Unfortunately for everyone else, since I'm the one that makes them, I get the last one. Then I have to make more so no one feels slighted.

  •  Star(s)

    Milk Chocolate Florentine Cookies

    Helene Boldarini from Dearborn, MI

    These were great. I made one recipe the way it called for and then I made another one without sandwiching them together. What I did was drizzle melted chocolate over the top and my family liked that better.

  •  Star(s)

    Florentine cookies

    JEAN ZAMMAS from WESTON, FL

    I have made these cookies for the last 5 or 6 years and my family says they are the best cookies ever. I make them for birthdays and a double batch for X-mas.

  •  Star(s)

    Different flavor

    TERRI CROW from OAKLAND, MD

    I just love these cookies. I tried something different with my second batch. Instead of adding vanilla extract I added almond extract. Gave it just the right "Italian" flavor. Next I'm going to try anise extract.

  •  Star(s)

    Easier than expected

    Tamara Boatman from KILGORE, TX

    The first time I made these, I was looking for something fancy to donate to a buffet that I knew would receive A LOT of scrutiny. They turned out fantastic, and though they were a little work, they were well worth the time and were much easier than I had anticipated. The compliments are still coming in a year later!

  •  Star(s)

    VERY GOOD

    susan ally from HOMER GLEN, IL

    VERY EASY TO MAKE AND VERY GOOD. I ADDED COCOUNT FOR SOME ADDED FLAVOR

  •  Star(s)

    Milk Chocolate Florentine Cookies

    Alice Keeney from STRONGSVILLE, OH

    These are very good and they travel/ship well as the don't fall apart as some of the softer cookies do. I've added them to my list of baking for the holidays as I mail goodies to several people.

  •  Star(s)

    YUM

    Kerry Nicholson from Tucson, AZ

    I found this recipie to be extremely easy. I was a little worried about over cooking the cookie and found that the more golden you get them the better they are. They carmelize or something and it makes them sweeter. Also I would control the size of the cookie, if you make big cookies you don't get very many since you have to sandwich them.

  •  Star(s)

    So Good!!!

    Rosy Mozaffar from STUDIO CITY, CA

    Perfect for those evenings when you haven't much to do. They take time but the result is a wonderfull combination of chewy caramel, crunchy otameal and smooth chocolate. Simply the best!

  •  Star(s)

    Love these

    Debra Grady from OAK LAWN, IL

    These cookies are very elegant and perfect for that special occasion.

  •  Star(s)

    Terrific Florentines

    Tania Martel from 100 MILE HOUSE, BC

    I love this recipe but to give it that genuine flavour you only use 1 cup oats. Then I add 1/2 cup candied citrus peel (finely chopped) and 1/2 cup slightly roasted flaked almonds. The added touch 1 tbsp honey. I find with cooking there is always room for improvement. Always experiment it is the true joy of cooking.

  •  Star(s)

    very unique

    Becky Blahnik from THIENSVILLE, WI

    I was surprised at how crunchy these cookies were. It was nice to have something different. My husband loved them.

  •  Star(s)

    The best!

    Angelique Clapper from IOWA CITY, IA

    I made these cookies for the holidays and they were the first ones gone. I had to hide a few for myself! They take a little time to make, but worth it!!!

  •  Star(s)

    Awesome

    SIRI BOWMAN from DOYLESTOWN, PA

    Made these for my neighborhood cookie swap this year and they were a HUGE hit. We also share our recipes and I am sure that these will be made by everyone who attended.

  •  Star(s)

    So easy and so good!

    Kathleen Molloy from EAST SETAUKET, NY

    Every year my mother and I bake dozens of cookies for the holidays. This was our first time making these cookies. They were so easy and tasted so good - they will definitely be made again next year.

  •  Star(s)

    Good Flavor

    Marlene Asa from FREEBURG, IL

    Made these over the holidays and did not have good success with them. I don't know if they need to be thinner or if I had them too large or what but the cookie was quite hard--not at all what I expected them to be. However, in spite of that, my husband says the flavor is great.

Nutrition Facts

Serving Size: 1/42 of recipe

Servings Per Recipe: 42 

  • 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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Milk Chocolate Florentine Cookies

Ingredients

  • 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

 

Directions

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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