1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup sugar
1 cup quick-cooking rolled oats
1/4 cup heavy cream
1/4 cup corn syrup
1 cup unsalted butter, melted
1 tablespoon vanilla extract
1 tablespoon orange extract
8 ounces bittersweet chocolate

Sift together first 3 ingredients and set aside. Preheat oven to 350 degrees. In a mixer combine rolled oats and wet ingredients, and then mix with sifted dry ingredients. Drop spoonfuls of batter (about 1 teaspoon in size if you want smallish cookies), spaced far apart, onto nonstick sheet pans and bake 8 to 10 minutes or until golden brown. Cool completely. The cookies are very fragile. Melt chocolate and spoon or drizzle on top of each cookie. Makes 8 dozen 3-inch cookies.