Milk Chocolate Florentine Cookies (Faster Nestle Version)

photo by ChefDLH


- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
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 corn syrup (light or dark)
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1 3⁄4 cups milk chocolate chips
directions
- PREHEAT oven to 375°F Line baking sheets with foil. (a must).
- 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.
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Reviews
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Great cookies - very beautiful and delicate in appearance and delicious and buttery in flavour! I learned the hard way that when the recipe says 1 tsp of cookie dough, use 1 tsp! As a result, I would have only got 15 sandwich cookies, where they should have been half the size and given 30! So, I piped some melted chocolate on each cookie, and will serve them as individual cookies (it's for a get-together, and 15 just wouldn't do! ;o)) The cookies spread on their own while in the oven, so I wouldn't worry too much about spreading the sticky batter. Watch them carefully in the oven as well - when they start to cook, they finish quickly! Thanks so much for sharing this recipe, Chef! Made for Sweet Traditions.
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Florentines have always been my favorite cookie, but I'd never baked them before. This is a great recipe, but should be made by an experienced baker. As Katzen pointed out, do NOT use more than 1 teaspoon per cookie. They took a lot of time to bake as I could only get 6 on a cookie sheet. And they were extremely delicate before filling. I lost several, though the broken cookies were also good. This is a wonderful special occasion cookie, if you have the time to run numerous batches through the oven!
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Just like Katzen, I also got 15 sandwich cookies, though they turned out okay given their increased size (just had to up the temp to 10 min). They tasted a little too buttery for my liking, but to be fair this is the first time I've ever eaten a Florentine cookie so this may be the norm. The biggest plus of these cookies IMHO is that even at the 15 cookies they were only 63 cal each, and had I made them smaller it would have been 23 cal per cookie.