Milk Chocolate Florentine Cookies

Level: Intermediate
Prep Time: 40 min
Cook Time: 10 min
Cooling Time: 15 min
Yields: 42 sandwich cookies (3 1/2 dozen)


These thin, chocolate-filled sandwich cookies make elegant holiday gifts, wrapped in a festive package. Serve them with a fruit sorbet or your favorite gourmet ice cream.


  • 2/3 cup butter
  • 2 cups quick oats
  • 1 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 1/4 cup light or dark corn syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 cups (11.5 oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels


PREHEAT oven to 375° F. Line baking sheets with foil.

MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.

BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

k.i.s.s. principle fellow bakers!

by c. carla , long island, ny on Dec. 2011

wow all these creative inventive ideas on how to spread the cookie dough (which you definitely need to do!) and really none of them work the way they should ~ I moistened my fingertips a little & spread them MANUALLY ~ took about 10 seconds & works like a charm oh & whoever rated this as lacking flavor probably over or underbaked them. there is really a fine line between underdone, perfect & overdone on these, like seconds of baking time.

good cookies

by m. mary , , on Dec. 2009

I made thsese cookies and they were very good. However, I had a lot of trouble getting them off of the foil. I switched to parchment paper and it was SO much easier.


by D. DENISE , FRANKLIN, MA on Dec. 2009

The cookies are requested every year by all my cookie swap friends. They are awesome in every way, and an easy dough to prepare. My advice for easy baking - using stoneware cookie sheets, and line with parchment paper. Need to let them sit a few minutes to stiffen up, then they come right off. I've never had luck with the foil lined pans for these cookies.

Tips for making cookies

by P. Pat , Cross River, NY on Jan. 2009

Instead of spreading the dough with a spatula, I place a piece of plastic wrap on top of the dough and press down with a glass to flatten it. I also lightly spray the aluminum foil with nonstick spray(and spread it with a paper towel) and don't wait until the cookie is totally cold before taking off the cookie sheet. This enables me to use the foil over again. I made these for Christmas again, and didn't have any issues at all. Everyone loves them

Chocolate Florentine Cookies

by T. TINA , Hamburg, NJ on Jan. 2009

These were so good and so easy to make. The first batch were big I didn't know they would spread like they did, but that was just as good I used them for a gift and every one raved.

My New Favorite Cookie

by A. A , Spring, TX on Nov. 2008

This has to be the best cookie ever. It's so diverse. I like to make them with peanut butter morsels or dark chocolate morsels too!

Milk chocolate florentine cookies

by K. Karen , Novato, CA on Aug. 2008

I was in charge of makeing about 100 dozen cookies for a funeral and I used several recipes from this sight, and this one for the florentine cookies was a real hit, it was actually very simple to make and the were fantastic to eat, I never recieved so many compliments on the flavor and crunch.

Loved them

by a. andrea , morrisonville, NY on Jul. 2008

When I first started baking these I thought I did something wrong, they are really thin and they kept turning out to what I thought would be burnt(I always bake my cookies slightly less because I dont like them overcooked) but they turned out just perfect. My mom brought them to work and everyone loved them. Not a single one was left over.

Best Cookies Ever

by L. LYDIA , MISSION, TX on Jan. 2008

I made these cookies for the holidays. I put together little gift plates for several family members and they liked them so much. I think these were the best cookies I have ever made. Thanks for the recipe. Lydia Sanchez


by L. Lynn , Elyria, OH on Dec. 2007

These are exceptional cookies. I used semisweet chocolate instead of the milk chocolate. My husband loved them as did everyone else. I made a second batch immediately. I only put six on a cookie sheet because they spread so much. Also, I used a level measuring teaspoon - not the one you eat with - to put them on the cookie sheet. They take a little extra time but this recipe is not difficult at all. This will go in my "keeper" file.