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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 3 |
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I retrieved this recipe out of a package of butter. I thought I had lost this recipe for good and fnally found it. I'm posting it for safekeeping. I've made these the last two years during the holidays and they are a keeper. The chili powder is not noticable (other than giving it a good flavor), I tell everyone it's my secret ingredient. Please note: For the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids. 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 |
10 tablespoons unsalted butter, melted (1 1/4 sticks) |
1/4 cup half-and-half or 1/4 cup whole milk |
1/4 cup light corn syrup |
1 teaspoon pure vanilla extract |
4 ounces fine-quality bittersweet chocolate, chopped |
Directions:
1. Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
2. In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
3. Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
4. 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.
5. 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.
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