Milk Chocolate Florentine Cookies48 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 45 min
“Thin crispy cookies with milk chocolate in between.” - by A Miller
Original recipe yields 3 1/2 dozen
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
- 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.
- 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.
Amount Per Serving (42 total)
- 115 cal
- 5.9 g
- 15.3 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"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 sev..." See moreen. :-)"
"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 pret..." See morety presentation and it’s something that will stand out from the usual butter/sugar/spritz/chocolate chip cookies. They look like something you’d have to get at a specialty bakery and are very yummy. Because I like chocolate, I made one change to the recipe and that is I added two Tablespoons of unsweetened cocoa powder. I took a chance and added the cocoa the first time I made them since there was a comment that this recipe was too sweet. I figured the cocoa would be a good counter to the sweetness and I like dark chocolate anyway. On my opinion, it was a very tasty move. I always enjoy reading helpful hints from other’s reviews, so I hope someone else will find this suggestion useful. Next time I make these, I think I will use special candy making chocolate (the kind that hardens back) so that the cookies are less messy. (Although melted chocolate on your hands isn’t all that bad a thing!) I prefer dark chocolate so that's what I used. I also used parchment paper, but I imagine release foil would work just as well. I agree with other’s suggestions about the cooking time. I made a few trays crispy and a few chewy, both were great. Just pay attention to the level teaspoon of batter and the space on the cookie sheet or else you get a giant blob of stuck together cookies. Ha"
"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 ..." See moreat once and should not be overcooked. I typically use convection baking at 350 for 7 minutes then watch them constantly until light golden across the cookie."
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