5ozwhite chocolate(melted (you'll only use 2.5 oz))
1/4cupcolored sprinkles
Instructions
Preheat oven to 375°F.
Line two baking sheets with Silpats; set aside.
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla.
Mix until smooth.
Slowly add in the dry ingredients and mix to combine.
Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
Bake for 7-9 minutes.
Remove from oven and let cookies cool on baking sheets for 2 minutes.
Carefully transfer cookies to a wire rack and cool completely.
Melt the chocolate in a microwave safe mug 30 seconds, stir then repeat another 30 seconds at a time until the chocolate is melted.
Careful not to overheat to prevent scorching.
Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles.
Place on a tray lined with wax paper to harden.
Notes
*For gluten free be sure to check the labels.Makes 46 cookies.