Oatmeal Lace Cookies
I recently had a craving for something sweet and didn’t want to spend a lot of time on it.
When making cookies, one generally must bring the ingredients to room temperature and then, after making the batter, it has to chill for an hour or two. That slows the process.
If you’re in the mood for a sweet treat right away, oatmeal lace cookies are easy and can be made on short notice.
It’s also a wonderful cookie for beginning bakers. This recipe has few ingredients and everything comes together quickly. But, keep an eye on them so your cookies don’t burn.
Modest effort will reward you with crisp, chewy and ever so delicate cookies. They get their name from the way they form while baking. They spread and bubble, forming little holes so that you can almost see through them.
1 extra large egg, beaten
¼ cup firmly packed light brown sugar
¼ cup granulated sugar
1 cup old-fashioned rolled oats *
¼ teaspoon salt
¼ teaspoon vanilla
1 tablespoon unsalted butter, soft or melted and cooled
Preheat oven to 325° F.
In the bowl of a stand mixer, beat the egg with the brown and granulated sugars until the mixture is pale and thick. On medium speed, add the oats, salt, vanilla and butter and stir until well combined.
Line a cookie sheet with parchment paper. Drop cookie batter by the teaspoonful onto the prepared baking sheet. Leave 2 to 3 inches between each cookie. Bake cookies for 14 minutes, or until the edges are golden brown. The cookies will spread and caramelize. Let the cookies cool and then peel them off of the paper. Store in an airtight container.
* For guaranteed gluten-free cookies use Bob’s Red Mill Rolled Oats. They are processed in a gluten-free environment, which avoids cross contamination.