1 3/4 c. quick-cooking rolled oats
3/4 c. sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 c. butter, melted
1/4 c. light-colored corn syrup
1/4 c. whipping cream

Preheat oven to 350°F. Line a cookie sheet with foil or parchment paper and set aside. In a large bowl, combine oats, sugar, flour, and baking powder; set aside.

In a small saucepan, melt the butter. Remove from heat and add corn syrup and whipping cream. Mix well. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoons 3 inches apart on the cookie sheet (on foil/parchment paper).

Bake 10-12 minutes or until bubbly and golden brown around the edges.

These cookies will be very flat. Cool cookies on foil or parchment paper. When completely cool, carefully lift edges and peel cookies off the foil.

OPTIONAL CHOCOLATE DIP: Melt 1 1/2 cup chocolate chips (semi-sweet) and 3 tablespoons shortening in a saucepan over low heat, stirring occasionally. Dip 1/2 of each cookie into chocolate and place on waxed paper to cool.