Milk Chocolate Florentine Cookies Recipe

Directions

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.

Reviews (48)

BLUEMOTION

Dec. 18, 2005

"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. :-)"

akroman

Sep. 7, 2008

"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"

kaz

Feb. 2, 2007

"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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