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5 from 1 vote

Nestle Florentine Cookies

Prep Time10 minutes
Cook Time8 minutes
Additional Time10 minutes
Total Time28 minutes
Servings: 2 ½ - 3 Dozen
Author: Barbara Bakes LLC

Ingredients

  • cup 160 ml (150 gm) (5.3 oz) unsalted butter
  • 2 cups 480 ml (160 gm) (5 ⅔ oz) quick oats
  • 1 cup 240 ml (230 gm) (8 oz) granulated sugar
  • cup 160 ml (95 gm) (3? oz) plain (all purpose) flour ( I used 1 cup)
  • ¼ cup 60 ml dark corn syrup
  • ¼ cup 60 ml whole milk
  • 1 tsp 5 ml vanilla extract
  • pinch of salt
  • cups 360 ml (250 gm) (9 oz) dark or milk chocolate

Instructions

  • Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
  • Melt butter in a medium saucepan, then remove from the heat.
  • To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
  • Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
  • While the cookies are cooling melt your chocolate until smooth either in the microwave (1 ½ minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).
  • Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
  • Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
  • This recipe will make about 2 ½ - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).