These cookies will be quite crisp for a few days, but will soften just very slightly making them more "chewy" than crisp, but still totally delicious. They are a great alternative to offering chocolates at the end of a dinner party, and would make a perfect "host gift" for someone special. They are also ideal to offer as a very light "treat" to enjoy with a morning or afternoon cuppa. If you wish to dress these up a little, I can see that these cookies would be ideal to spread some melted dark chocolate in-between and sandwich them together (white chocolate would also be amazing!), or simply spread the base with some chocolate, or drizzle over the top and allow to set before storing (similar to what you would see in a florentine ... see here for pictures to inspire you). I have used GF cornflour in this recipe, so if you are also using "uncontaminated oats" (I get my supplies from GF Oats see here), then for people who are gluten sensitive these could be regarded as gluten free cookies (unless you are coeliac and allergic to the protein in oats ... see here for explanation). The recipe makes 22 using a standard Australian 20ml tablespoon.