3⁄4 cup quick-cooking oats
3⁄4 cup all-purpose flour
3⁄4 cup granulated sugar
1 teaspoon ground cinnamon
3⁄4 teaspoon chili powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄ 2 cups sliced almonds
10 tablespoons unsalted butter, melted (1 1/4 sticks)
1⁄4 cup half-and-half or 1/4 cup whole milk
1⁄4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet chocolate, chopped
Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. 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.