Lacy Oatmeal Cookies

So if oatmeal is in the listed ingredients in a cookie recipe does that make it fair gain?? Does it somehow make it better for you because of the great qualities oatmeal possesses. Oatmeal as we have heard helps reduce cholesterol and has fiber. Well no it does not work like that now does it. These lacey oatmeal cookies are very pretty and thin. You can eat them alone or make layered cookies from them.

This recipe source is Esther Brody who created a cookie recipe that makes 60 thin cookies or 30 sandwich cookies

COOKIES:

2 cups quick-cooking rolled oats (not instant)

2/3 cups all-purpose flour

1 cup sugar

2/3 cups (or 10 1/2 tablespoons) butter, melted

1/4 cup corn syrup

1/4 cup milk

CHOCOLATE FILLING:

1/2 cup semi-sweet chocolate chips, melted

1. Preheat oven to 375° and line 2 baking sheets with parchment paper (or foil sprayed with non-stick spray, or buttered).
2. In a medium bowl, combine oats and flour; set aside.
3. In a large mixing bowl, stir together sugar with melted butter and corn syrup.  Add milk to mixture and blend well.  Stir in oat/flour mixture and combine thoroughly.
4. Scoop teaspoon-sized amounts of batter onto prepared baking sheets at least 3 – 4 inches apart (no more than 6 at a time per baking sheet!), and press down on dough mounds slightly using the back of a spoon or slightly wet fingers.  Bake for 8 – 10 minutes, until edges have browned.  Transfer parchment paper/foil to cooling rack, and peel cookies off paper/foil after they have cooled.  (You won’t have to peel cookies off parchment paper- FYI.)
5. TO MAKE SANDWICHES:  melt chocolate in microwave in 20 second intervals, stirring to prevent scorching.  Spread a thin layer over the base of one cookie, then gently press the base of another cookie into the chocolate.  Allow to set on a rack or piece of parchment paper, with the side you spread the chocolate onto facing upright (as the chocolate will have blobbed out a bit through the lacy spaces).