A drizzle of melted chocolate adds just the right amount of decadence to this cookie recipe.
Preheat oven to 350F.
Line two cookie sheets with parchment.
Credit: Carson Downing
In a medium saucepan melt butter over medium.
In a food processor or blender process 1 1/2 cups of the oats to a coarse meal.
Add ground oats and remaining 1 1/2 cups whole oats to saucepan; stir well.
Whisk in flour, baking powder, and salt.
Add oat mixture; stir well.
Let batter rest 15 minutes.
Drop batter by scant tablespoons at least 2 1/2 inches apart onto prepared cookie sheets.
Bake 12 minutes or until deep golden brown at edges.
Let cool on cookie sheets 2 minutes.
Remove; cool on a wire rack.
Let cookie sheets cool; repeat with remaining batter.
Drizzle cookies with melted chocolate and, if you like, sprinkle with flaky salt; let set.
Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
