INGREDIENTS: For the cookies: 1/2 cup oats, chopped in food processor 1/4 cup flour 1/4 tsp baking powder 1/2 cup sugar 2 tablespoons corn syrup 6 tbsp melted butter (until the foam subsides) 2 tablespoons heavy cream Pinch of salt
For the ganache: 1/4 cup chocolate chips 1 tbsp heavy cream
DIRECTIONS: In a food processor, pulse the raw oats several times until they become small pieces. While that is going, melt the butter in a small saucepan.
Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others (they spread a lot!). Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges. Let them cool completely on the baking sheets before sliding them off with a spatula.
For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat. Stir to combine — if there are lumps, heat for an additional 5 seconds at a time. Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack. Serve!