Chocolate Oatmeal Lace Cookies

While I was out today, Brad made these cookies. They're buttery but so light. Be warned: it's easy to eat a lot of them in one sitting!

Brad made these cookies once by drizzling the chocolate over them, like a regular lace cookie. Today he decided to just put the chocolate in the middle of the cookie.

Here's the recipe:

INGREDIENTS:
For the cookies:
1/2 cup oats, chopped in food processor
1/4 cup flour
1/4 tsp baking powder
1/2 cup sugar (Brad used evaporated cane juice)
6 tbsp melted butter (until the foam subsides)
2 tablespoons heavy cream
Pinch of salt

For the ganache:
1/4 cup dark chocolate chips
1 tbsp heavy cream

In a food processor, chop the oats. Melt the butter in a small saucepan.

Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others. Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges. Let them cool completely on the baking sheets before sliding them off with a spatula.

For the chocolate topping, melt chocolate chips and 2 tbsp heavy cream slowly on a stove top over low heat (a double boiler is the best method). Spoon the ganache over cookies, or drizzle on.

Makes about 24-30 cookies.