Buttery Oatmeal Crisps

Submitted by MARIA MAC

"These are one of my favorite cookies ever. They are so thin, buttery and delicious. The first time I made these was for Christmas a few years ago and everyone raved about them. Make sure to place 3 in. apart on baking sheet as they do spread."

 

• Ready In: 27mins
• Ingredients: 9
• Yields: 60 cookies

ingredients

• 1 3⁄4 cups quick-cooking rolled oats
• 3⁄4 cup sugar
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 3⁄4 cup butter (melted)
• 1⁄4 cup light corn syrup
• 1⁄4 cup whipping cream
• 1 1⁄2 cups semisweet chocolate, peices
• 3 tablespoons shortening

directions

1. Preheat oven to 350. Line a cookie sheet with foil; set aside.
2. In a large bowl combine oats, sugar,flour,and baking powder;set aside.
3. In another bowl combine melted butter, corn syrup and cream.
4. Add butter mixture to oat mixture and stir until combined.
5. For each cookie drop dough by rounded teaspoon 3 inches apart onto prepared cookie sheet. Bake 10-12 minutes or until bubbly and golden brown around the edges.
6. Cool cookies on foil. Carefully lift edges of cookies,then peel cookies off foil.
7. In a small heavy saucepan heat chocolate pieces and shortning over low heat until melted stirring occasionally.
8. Dip one half of each cookie into chocolate mixture.
9. Place on waxed paper to cool until chocolate is set.