Milk Chocolate Florentine Cookies


Thin crispy cookies with milk chocolate in between.

Original recipe makes 3 1/2 dozen


2/3 cup butter, melted
2 cups quick-cooking oats
2/3 cup all-purpose flour
1/4 teaspoon salt
1 cup white sugar
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
2 cups milk chocolate chips

  • PREP

    15 mins

  • COOK

    5 mins


    45 mins


  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.


Calories: 115 kcal
Carbohydrates: 15.3 g
Cholesterol: 11 mg
Fat: 5.9 g
Fiber: 0.4 g
Protein: 1.3 g
Sodium: 50 mg