Milk Chocolate Florentine Cookies

Milk Chocolate Florentine Cookies

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"Thin crispy cookies with milk chocolate in between."
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45 m servings 115 cals
Serving size has been adjusted!

Original recipe yields 42 servings



  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 56 Ratings

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...

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...

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