Side Pannel
Oatmeal Lace Cookies I
Oatmeal Lace Cookies I
- Recipe Submitted by maryjosh on 05/31/2018
Ingredients List
- 1 C butter
- 2 1/4 C light brown sugar , packed
- 2 1/4 C oatmeal
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 egg , lightly beaten
- 1 tsp vanilla
- 2 C semisweet chocolate chips
Directions
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Heat butter and brown sugar together in a 2-quart saucepan over medium-low heat, stirring frequently until smooth (until you don't have the sugary feel under the spoon; 3-5 minutes). Stir in the oats, flour, salt, egg*, and vanilla.
Drop cookie batter onto the baking sheets by scant teaspoons about 2 1/2" apart (cookies will spread a lot). Bake for 5-6 minutes, until lightly golden brown. Cool them on the baking sheets while you're baking the next batch, then remove to cooling rack.
After completely cooled, match up like-sized cookies. Melt the chocolate chips in a microwave-safe bowl for 30 seconds, stir, then continue at 10 second increments, stirring each time until melted and smooth. Spoon about 1 tsp. of the melted chocolate on one side of the matched cookies and lightly press together with the other one. Let cool on racks until set. Store in a pan with waxed paper between layers so the cookies don't stick together. (update: do not freeze well. When thawed they got soggy, so eat when fresh)
Heat butter and brown sugar together in a 2-quart saucepan over medium-low heat, stirring frequently until smooth (until you don't have the sugary feel under the spoon; 3-5 minutes). Stir in the oats, flour, salt, egg*, and vanilla.
Drop cookie batter onto the baking sheets by scant teaspoons about 2 1/2" apart (cookies will spread a lot). Bake for 5-6 minutes, until lightly golden brown. Cool them on the baking sheets while you're baking the next batch, then remove to cooling rack.
After completely cooled, match up like-sized cookies. Melt the chocolate chips in a microwave-safe bowl for 30 seconds, stir, then continue at 10 second increments, stirring each time until melted and smooth. Spoon about 1 tsp. of the melted chocolate on one side of the matched cookies and lightly press together with the other one. Let cool on racks until set. Store in a pan with waxed paper between layers so the cookies don't stick together. (update: do not freeze well. When thawed they got soggy, so eat when fresh)
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