Butter Crunch Cookie Recipe

This butter crunch cookie recipe is worth the effort. Besides the great taste, these cookies look great for parties. They are lacy brown cookies, rolled, and dipped into dark chocolate on one end.


1 stick (1/2 cup) salted butter, softened
1/2 cup light corn syrup
2/3 cup (packed) dark brown sugar
1 cup old-fashioned oats (not quick or instant)
3/4 cup all-purpose flour
1 teaspoon vanilla extract

Chocolate Glaze:
1/4 cup heavy cream
6 ounces semi-sweet chocolate chips (about 1 cup)
2 teaspoons light corn syrup

Medium saucepan
Microwave safe bowl
Cookie sheet
Parchment paper
Wood spoon
Wax paper

Step 1: Preheat oven to 350 degrees F.
Step 2: Line cookie sheet with parchment paper; set aside.
Step 3: In a medium saucepan, melt butter, corn syrup, and brown sugar over moderate heat, stirring constantly until sugar dissolves.
Step 4: Increase heat to high. When mixture boils, remove from heat and stir in oats, flour, and vanilla extract.
Step 5: Bake cookies 1 sheet at a time and be ready to work fast. Drop by half teaspoons 3 inches apart onto prepared cookie sheet. Bake for 8 minutes or until mixture spreads, bubbles and forms a lacy-looking circle.
Step 6: Let cookies cool for 1-2 minutes before rolling.
Step 7: Roll widest edge around a wooden spoon handle, creating a tube. Repeat procedure with remaining cookies.
Note: If cookies become to brittle, return to oven for 1 minute, then try again.

Chocolate Glaze:
Step 1: Heat cream in microwave safe bowl until scalded.
Step 2: Stir in chocolate chips and corn syrup.
Step 3: Cover and let stand for 15 minutes. Then stir until creamy.
Step 4: When cookies are cool, dip half of each cookie into chocolate glaze.
Step 5: Place on waxed paper and refrigerate for 15 minutes to set chocolate.

The Butter Crunch Cookie Recipe makes 18 cookies.