Chocolate Drizzled Oatmeal Lace Cookies
- [b]For the cookies:[/b]
- 1/2 cup oats, chopped in food processor
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/2 cup sugar
- 2 tablespoons corn syrup
- 6 tbsp melted butter (until the foam subsides)
- 2 tablespoons heavy cream
- Pinch of salt
- [b]For the ganache:[/b]
- 1/4 cup chocolate chips
- 1 tbsp heavy cream
- [b]For the Cookies[/b]
- Using a food processor, pulse the raw oats several times until they become small pieces. While that is going, melt the butter in a small saucepan.
- Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others (they spread a lot!).
- Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges.
- Let them cool completely on the baking sheets before sliding them off with a spatula.
- [b]For the Chocolate Drizzle:[/b]
- Melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat.
- Stir to combine — if there are lumps, heat for an additional 5 seconds at a time.
- Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack.
- Serve!