Oatmeal Buttercrunch Cookies
I changed the name of this recipe to include the oatmeal to better describe them. However.... Don't you think that without the glaze these look a bit like diplomas? I should have called them graduation diploma cookies and tied a ribbon around them :) If you don't have corn syrup where you live, check out the following link for a discussion on the function of corn syrup and its possible substitutes: recipes.howstuffworks.com/tools-and-techniques/corn-syrup-questions.htm Recipe (makes about two dozen cookies) Cookies: 1/4 cup salted butter 1/4 cup corn syrup 1/3 cup brown sugar packed 1/2 cup old fashioned oats or quick oats 1/4 + 1/8 cups flour 1/2 tsp vanilla Chocolate glaze: 1/8 cup cream or milk 1/2 cup chocolate chips 1 tsp light or dark corn syrup Preheat oven to 375F. Line cookie sheets with parchment or a silicone mat (or grease the cookie sheet) In a small or medium saucepan over medium heat, combine the butter, sugar and corn syrup. Stir constantly until sugar is almost all dissolved. Increase heat to high until it comes to a boil and remove from heat. Stir in oats, vanilla and flour and mix until well combined. Drop by teaspoon fulls onto the cookie sheet, leaving at least 3 inches between them because they spread a lot. Only bake one cookie sheet at a time. Bake at 375F for about 8 minutes or until the cookies have spread out, are bubbly and brown around the edges. Let cookies cool for 1-2 minutes, checking periodically to see if they cookies can be peeled off the cookie sheet with your fingers without the cookies falling apart. As soon as they seem to hold together (they will still be hot, so be careful, this is not something suitable for small kids to do) roll the cookie around the handle of a wooden spoon or some other round object (like a pencil). Slice the completed rolled cookie off the spoon handle onto a plate. Work quickly, cookies harden fast. If they get too brittle, return the cookie sheet to the oven for about 30-40 seconds to soften them. Cool rolled cookies completely. To make chocolate glaze: Combine cream, chocolate and corn syrup together in a bowl and microwave for 40 seconds or so, or until the cream is hot and chips are melting. Stir well until smooth. Dip the cooled cookies in the glaze and transfer back to the cookie sheets. Refrigerate for 10-15 minutes to set.
