Buttery Oatmeal Crisps - cooking recipe

Ingredients

1 3/4 c. quick cooking rolled oats
3/4 c. sugar
3/4 all purpose flour
1/2 t. baking powder
3/4 c. butter, melted
1/4 c. light corn syrup
1/4 c. whipping cream
1 1/2 c. semisweet chocolate pieces
3 T. shortening

Preparation

Preheat oven to 350.
Line a cookie sheet with foil; set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside.
In another bowl combine melted butter, corn syrup and cream.
Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoons 3 inches apart onto the prepared cookie sheet.
Bake 10 to 12 min. or until bubbly and golden brown around the edges.
Cool the cookies on foil. Carefully lift edges of cookies and then peel cookies off foil.
In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally.
Dip one half of each cookie into chocolate.
Place on waxed paper to cool until chocolate is set.
Makes about 60 cookies.