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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 18 |
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This is a recipe I obtained from an International Dinner party at my friend Jean’s house. This was one of the recipes a guest brought and it was a big hit. Ingredients:
3/4 cup quick cooking oats |
3/4 cup all purpose flour |
3/4 cup granulated sugar |
1 teaspoon ground cinnamon |
3/4 teaspoon chili powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1-1/2 cups sliced almonds |
1-1/4 sticks unsalted butter melted |
1/4 cup milk |
1/4 cup light corn syrup |
1 teaspoon pure vanilla extract |
4 ounces fine quality bittersweet chocolate chopped |
Directions:
1. Preheat oven to 350 with oven rack in the middle.
2. Line baking sheet with heavy duty aluminum foil buttered generously.
3. Whisk together oats, flour, sugar, cinnamon, chili powder, soda and salt.
4. Stir in almonds then add butter, milk, corn syrup and vanilla extract then stir to combine.
5. Scoop heaping teaspoons of batter onto prepared sheets at least 3” apart.
6. Bake one sheet at a time until cookies are flat and browned approximately 8 minutes.
7. Cool on sheets for several minutes then transfer to cooling rack.
8. When all cookies are baked melt chocolate a bowl set over pan of simmering water.
9. Using a very small tipped pastry bag drizzle chocolate in zigzag pattern over tops.
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