Nestle Toll House Recipe: Milk Chocolate Florentine Cookies - Very Best Baking

click here to enter

NESTLÉ® TOLL HOUSE® SWIRLED™ Semi-Sweet Chocolate & Premier White Morsel Cookies

Coconut Cookie Nests

Sour Cream Pumpkin Bundt Cake

enlarge photo

(119)

I made thsese cookies and they were very good. However, I had a lot o...

Mary S., , on 12/09

Milk Chocolate Florentine Cookies

Who would you bake some love for?

Level: Intermediate

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.

Prep: 40 min

Cooking: 10 min

Cooling time: 15 min cooling

Yields: 42 sandwich cookies (3 1/2 dozen)

Ingredients

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

conversion calculator

Directions

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.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

Click here for tips on melting NESTLE TOLL HOUSE products

My Notes

Click here to add your own note.

Recipe Reviews

Mary S. , ,
December 2009

good cookies

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..

Denise S. , FRANKLIN, MA
December 2009

Stellar!

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..

Pat M. , Cross River, NY
January 2009

Tips for making cookies

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.

Read all reviews

Homemade Pie Crust
More Baking 101 Videos

NUTRITION FACTS
Amount Per Serving 42 sandwich cookies (3 1/2 dozen)
Serving Size 1/42 of recipe
Calories 110
Calories from Fat. 50
% Daily Value
Total Fat 6g	9%
Saturated Fat 3.5g	16%
Cholesterol 10mg	3%
Sodium 35mg	2%
Carbohydrates 15g	5%
Dietary Fiber 0g	0%
Sugars 11g
Protein 1g
Vitamin A	2%
Vitamin C	0%
Calcium	0%
Iron	2%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

Unless noted to the contrary, all trademarks and other intellectual property on this site are owned by Société des Produits Nestlé S.A., Vevey, Switzerland or used with permission.

	Gourmet Chocolate Chip Cookies
	Chocolate Crumb Bars
	Supreme Rice Cereal Bars