1 3/4 CUPS QUICK COOKING ROLLED OATS
3/4 CUP SUGAR
3/4 CUP ALL-PURPOSE FLOUR
1/2 tsp. BAKING POWDER
3/4 CUP MELTED BUTTER
1/4 CUP LIGHT COLORED CORN SYRUP
1/4 CUP WHIPPING CREAM
1 1/2 CUPS SEMI-SWEET CHOCOLATE PIECES
3 Tbsp. SHORTING
1. PREHEAT OVEN TO 350* F. LINE A COOKIE SHEET WITH FOIL; SET ASIDE. IN A LARGE BOWLCOMBINE OATS, SUGAR , FLOUR, AND BAKING POWDER ; SET ASIDE. IN ANOTHER BOWL COMBINE MELTED BUTTER, CORN SYRUP AND CREAM . ADD BUTTER MIXTURE TO THE OAT MIXTURE AND STIR UNTIL COMBINED . FOR EACH COOKIE , DROP DOUGH BY ROUNDED TEASPOONS 3 INCHES APART ONTO THE PREPARED COOKIE SHEETS.
BAKE 10-12 MINUTES OR UNTIL BUBBLY AND GOLDEN BROWNAROUND THE EDGES . COOL COOKIES ON FOIL. CAREFULLY LIFT EDGES OF COOKIES , THEN PEEL COOKIES OFF THE FOIL .
2. IN A SMALL HEAVY SAUCEPAN HEAT CHOCOLATE PIECES AND SHORTING OVER A LOW HEAT UNTIL MELTED, STIRRING OCCASIONALLY. DIP ONE HALF OF THE COOKIE INTO THE CHOCOLATE MIXTURE . PLACE ON WAXED PAPER TO COOL UNTIL CHOCOLATE IS SET . MAKES ABOUT 60 COOKIES