Oatmeal Lace Cookies
- 2 tablespoons butter
- 2 tablespoons oil
- 1/2 cup dark corn syrup
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts (optional)
- 1 cup milk chocolate chips
- 2 teaspoons light corn syrup
- 1/4 cup heavy cream
- 2 teaspoons amaretto (or vanilla)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside.
In a medium saucepan, combine butter, oil, syrup and sugar; heat until mixture simmers. Remove from heat and add vanilla and milk. In a separate bowl combine flour and oats. Add butter mixture and stir well. Add nuts; let mixture sit for 15 minutes for oats to absorb liquid and batter thickens slightly.
By teaspoonfuls, spoon batter onto prepared baking sheets about 2-1/2 to 3 inches apart. (cookies will spread)
Bake at 350 degrees F. for about 8 to 10 minutes. Remove from baking sheet for and set on cooling rack for 2 minutes, then roll each cookie around the handle of a wooden spoon. Let cool completely on cooling rack.
Dipping Glaze: Combine cream and syrup in saucepan; heat until mixture is hot; remove from heat and add chocolate and amaretto. Dip half of each cookie in glaze; place on waxed paper to cool.
Store in an airtight container.