Latin Lace Florentines

• 34 cup quick-cooking oats
• 34 cup all-purpose flour
• 34 cup granulated sugar
• 1 teaspoon ground cinnamon
• 34 teaspoon chili powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 12 cups sliced almonds
• 10 tablespoons unsalted butter, melted (1 1/4 sticks)
• 14 cup half-and-half or 14 cup whole milk
• 14 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 4 ounces fine-quality bittersweet chocolate, chopped

1. Preheat the oven to 350 degrees F with oven rack in the middle.
2. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
3. In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt.
4. Stir in almonds.
5. Add butter, half-and-half (or milk), corn syrup and vanilla.
6. Stir to combine.
7. Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet.
8. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes.
9. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
10. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.
11. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.

oats, flour, sugar, ground cinnamon, chili powder, baking soda, salt, almonds, unsalted butter, milk, light corn syrup, vanilla, bittersweet chocolate

Taken from www.food.com/recipe/latin-lace-florentines-345134 (may not work)