2tspcoconut oil or shortening, for thinning the chocolate
Instructions
Melt the butter in a saucepan on the stovetop. Remove from heat. Add the oats, sugar, flour, corn syrup, milk, vanilla and salt. Stir until combined.
Line baking trays with a silicone baking mat, parchment paper, or heavily greased foil. Drop 1 tsp (Yes, 1 teaspoon!) of cookie batter 3-inches apart on the tray; about 6 to 8 cookies per baking sheet max. (They spread like crazy!) Lightly grease the back of a spatula and flatten the center of each dollop of cookie batter.
Bake at 375 degrees Fahrenheit for about 5-7 minutes until golden brown. Allow to cool slightly before transferring to a cooling rack.
Heat chocolate with the coconut oil or shortening for 20 second bursts in the microwave, stirring between each 20 seconds, until melted.
Spread melted chocolate between two cookies. Repeat with remaining cookies. Put the leftover melted chocolate in a zip-top bag, cut off the corner and drizzle the tops of the cookies. Allow chocolate to set completely. Store in an airtight container up to 5 days.