Home » Recipes » Drop Cookies » Chocolate Florentines

Chocolate Florentines

Chocolate Florentines

Chocolate Florentines

0 from 0 votes
Chocolate Florentines
4.8 rating based on 12,345 ratings
4.8/5 (5)
Course: Drop CookiesDifficulty: Medium



A very thin, lacy oatmeal cookie dipped in chocolate.


  • 2/3 cup butter

  • 2 cup quick-cooking rolled oats

  • 1 cup granulated sugar

  • 2/3 cup all-purpose flour

  • 1/4 cup corn syrup

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 (11.5 ounce) package of semi-sweet chocolate morsels


  • Preheat oven to 375°F. Melt butter in a medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by teaspoonfuls, about 3″ apart, onto foil-lined cookie sheets. Spread into thin circles with a rubber spatula. Bake 5-7 minutes. Allow to cool on cookie sheets. Peel foil away from cookies. In the top of a double boiler over hot (not boiling) water, melt chocolate morsels; stir until smooth. Spread chocolate on flat side of half of the cookies. Allow chocolate to cool and harden before serving.


Name & Location
(example: Sue in LA)

I made these cookies as Christmas presents and everyone loved them! These are a lot of fun to make!
- A Baker

These were easy to make and tasted great...my only problem was how flat the cookies got after baking...it seemed like most of them were almost transparent and not round enough...must have done something wrong...any suggestions??? Merry Christmas to all!
- A Baker

Everyone loves these. They taste great and they look immpressive. This is one of my standard cookie recipes.
- Honey Melon

These cookies are delicious! I've been making them for years. The way to keep them chewy is to use the release non-stick foil. Then you don't have to wait until they're browned to remove them, just take the foil off the cookie sheet and let them cool slightly. Enjoy!
- Stephanie

These cookies are great! The first time making them I learned you need to make sure they start browning around the edges or they may be difficult to remove from the foil. I tend to like my cookies a tad undercooked so they don't burn. That does not apply here. Let the edges brown. If you still have problems removing them from the foil, stick them in the freezer for a bit and then remove them. I gave some to a couple of coworkers and now I have to make them for the Christmas party. I can't wait!
- Jhaymi 
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: