• 1/2 cup salted butter, softened
• 1/2 cup corn syrup
• 2/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 cup oats (not quick or instant
• 1 tsp. vanilla extract
  

• 1/4 cup heavy cream
• 6 oz.semisweet chocolate chips
• 2 teaspoons light corn syrup

• Directions
• These are little rolled log-type cookies
• Preheat oven to 350 F. Line cookie sheets with parchment paper.
• Medium saucepan = melt butter, corn syrup and brown sugar over moderat heat, stirring constantly until sugar dissolves.
• Increase heat high. When mixture boils, remove from heat and stir in oats, flour and vanilla.
• Bake cookies one pan at a time and be ready to work fast. They spread like crazy so drop by half teaspoons, 3 inches apart onto teflon or paper-lined cookie sheets.
• You don't want them too hard to roll - depending on your oven, bake 8 minutes or less, or until mixture spreads, bubbles, and begins to brown. Let cookies cool for 1 to 2 minutes before rolling but don't let them get hard.
• Do this quickly - Roll widest edge of cookie around a pencil or wooden spoon handle, creating a tube. Repeat with remaining cookies. If cookies become too brittle to roll, return to oven for about 30 seconds. Cool rolled cookies completely.
• Make Chocolate Glaze
• Heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until chocolate has melted. Using a wire whisk or wooden spoon, gently mix glaze til smooth, being careful not to create bubbles.
  
• When cookies are cool, dip all or half of each cookie into the glaze and return to parchment paper. Refrigerate for 10 to 15 minutes to set
• Suggestion from the cookie maker: You could just keep these smaller, forget the roll up and make as little round wafers, and just sandwich two together with the chocolate glaze!

• Melt 1/2 cup of butter , add 1 1/4 cup crushed graham crackers, mix, and then press into a 9x13" pan.
• Sprinkle 1 1/4 cups of each of the following over the crust, in the following order: Chocolate Chips, Butterscotch Chips, Shredded Coconut Chopped, Walnuts Lightly press down on layers with hand.
• Pour 1 can condensed sweet milk over the top and bake about 20 min. @ 350.
• NOTE: I go slightly lighter on the chips and a bit heavier on the nuts and cocunut.

AS CHRISTMAS COOKIES, I slightly lessen the "sprinkle" ingredients and substitute with dried, not too hard, cranberries.