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Milk Chocolate Florentine Cookies

Rated as 4.37 out of 5 Stars

"Thin crispy cookies with milk chocolate in between."
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Ingredients

45 m servings 115 cals
Original recipe yields 42 servings (3 1/2 dozen)

Directions

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 115 calories; 5.9 g fat; 15.3 g carbohydrates; 1.3 g protein; 11 mg cholesterol; 50 mg sodium. Full nutrition

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Reviews

Read all reviews 53
  1. 59 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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 ...

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...

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...

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...

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...

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...

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...

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...