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Ingredients
- 1 3/4 cups quick-cooking rolled oats
- 3/4 cup sugar
- 3/4 cup AP flour
- 1/2 t. baking powder
- 3/4 cup butter, melted
- 1/4 cup light corn syrup
- 1/4 cup whipping cream
- 1 1/2 cups semisweet chocolate chips
- 3 T. shortening
Preparation
Step 1
Preheat oven to 350 degrees. Line a cookie sheet with foil; set aside. Combine oats, sugar, flour, and baking powder; set aside. Combine butter, corn syrup, and whipping cream. Stir butter mixture into oat mixture. Drop dough by rounded teaspoons 3" apart onto prepared cookie sheet. Bake 10 to 12 minutes or until bubbly and golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel off foil.
In a small heavy saucepan, heat chocolate pieces and shortening over low heat until melted, stirring often. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set.