Posted On November 2, 2008

Filed under Festive Recipes

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Ingredients >
¾ cup quick-cooking oats
¾ cup all-purpose flour
¾ cup granulated sugar
1 teaspoon ground cinnamon
¾ teaspoon chili powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups sliced almonds
10 tablespoon (1 ¼ sticks) unsalted butter, melted
¼ cup half-and-half or whole milk
¼ cup light corn syrup
1 teaspoon pure vanilla extract
4 oz. fine-quality bittersweet chocolate, chopped

Method >
Preheat oven to 350 degrees with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.

In a large bowl, whisk together oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds. Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.

Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.

When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.