Return to Main Recipes Page/Return to Home Page
1/2 cup butter (1 cube), room temperature
In a medium bowl, cream butter and sugar until light and fluffy.
Beat in corn syrup and vanilla.
Sift flour with salt and baking powder. Add flour to creamed mixture, alternating with milk, beating until smooth. Stir in rolled oats and almonds.
Drop by rounded teaspoonfuls onto a lightly-greased cookie sheet. (Space 3" apart to allow for spreading.) Bake at 325°F, 12-14 minutes or until edges are well browned and cookies are bubbling. Let cool slightly. Remove from pan to racks to cool completely.
In a microwave oven or in a double boiler over hot water, melt chocolate. Spread the
melted chocolate on the bottoms of the cookies, or dip half of each cookie into
melted chocolate. Place cookies on waxed paper.
Posted by Ruth and Jerry Rabinovitch
1 cup granulated sugar
1/4 cup dark corn syrup
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup milk
1 cup old-fashioned rolled oats
1 cup almonds, blanched and finely chopped
1 (12-ounce) package semi-sweet chocolate
Whipped cream for garnish
Nutritional Info Per Serving: N/A