Brown Buttercrunch Cookies

Thank you The Girl Who Ate Everything

1/2 cup salted butter, softened
1/2 cup light corn syrup
2/3 cup brown sugar, packed
1 cup old fashioned oats (not quick oats)
3/4 cup All Purpose Flour
1 teaspoon pure vanilla

For the chocolate glaze:
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
2 teaspoons light corn syrup

• Preheat oven to 375 degrees and line cookie sheets with parchment 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.
• Drop half teaspoonfuls, three inches apart on parchment lined cookie sheets.
• They will spread a lot so do not place them too close.
• Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
• Let cookies cool completely.
• To make the chocolate glaze, heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until the chocolate has melted. Using a wire whisk or a wooden spoon, gently mix glaze until smooth, being careful not to create bubbles.
• When cookies are cool, drizzle glaze over the cookies or use a spatula to cover the end in chocolate.
• Allow to set for 10-15 minutes.