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My review
Milk Chocolate Florentine Cookies
A Miller
"Thin crispy cookies with milk chocolate in between."
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Ingredients
45 m servings 115Original recipe yields 42 servings (3 1/2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5359 Ratings
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Most helpful positive review
12/18/2005
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 ...
Most helpful critical review
12/24/2010
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...
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12/18/2005
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 ...
9/7/2008
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 ...
12/17/2008
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 sma...
2/2/2007
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 bro...
7/4/2011
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 t...
5/4/2010
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 w...
6/22/2008
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 bak...
11/28/2006
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, th...
1/6/2008
My mom requested these for her birthday this year because they are so good. I used semi-sweet chocolate chips for the spread (using milk chocolate chips in previous years have caused the respons...