| Preheat oven to 375°F. Line cookie sheets with wax
paper. In a medium saucepan, melt butter, corn syrup and brown sugar
over moderate heat, stirring constantly until sugar dissolves.
Increase heat to high. When mixture boils remove from heat and stir in
oats, flour and vanilla. Bake cookies 1 pan at a time and be ready to
work fast. Drop by 1/2 teaspoonfuls 3 inches apart. Bake for 8 minutes
ot until mixture spreads, bubbles and begins to brown. Let cool 1-2
minutes, then roll around a pencil or wooden spoon handle. Let cool.
To make glaze, heat cream in a saucepan until scalded. Remove from
heat and stir in chocolate chips and corn syrup. Cover and let stand 15
minutes. Gently mix. Dip. Yield: 2-1/2 dozen.
|