1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup uncooked old-fashioned oats
1/2 cup pecans, toasted, ground
1 1/2 teaspoons freshly grated orange zest
1/4 teaspoon baking powder
2 tablespoons light corn syrup
Heat oven to 325°F. Line cookie sheets with parchment paper. Set aside.
Combine flour, brown sugar, oats, pecans, orange zest and baking powder in bowl.
Combine melted butter, corn syrup and whipping cream in another bowl. Stir butter mixture into flour mixture; mix well.
Drop dough by rounded teaspoonfuls, 4 inches apart, onto prepared cookie sheets. Bake 7-8 minutes or until edges are golden brown and bubbly. Cool completely on parchment paper.
Spread flat-side of each cookie with melted chocolate using a pastry brush or spatula. Place onto clean parchment paper or waxed paper, chocolate-side up. Let stand until chocolate has set.
Use a food processor or mini chopper to grind nuts.