Description
I retrieved this recipe out of a package of butter. It is marked with the real butter logo and shows this website: www.butterisbest.com. I thought i had lost this recipe for good and fnally found it! I'm posting it for safekeeping. I've made these the last two years during the holidays and they are a keeper. The chili powder is not noticable (other than giving it a good flavor), i tell everyone it's my secret ingredient.
Please note: for the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids.
Ingredients
- Quick-cooking Oats
- All-purpose Flour
- Granulated Sugar
- Ground Cinnamon
- Chili Powder
- Baking Soda
- Salt
- Sliced Almonds
- Unsalted Butter
- Half-and-half
- Light Corn Syrup
- Pure Vanilla Extract
- Bittersweet Chocolate
Instructions
- Preheat the oven to 350f with oven rack in the middle
- Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously
- In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt
- Stir in almonds
- Add butter, half-and-half, corn syrup and vanilla
- Stir to combine
- Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet
- Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes
- Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack
- When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water
- Using a very small