Oatmeal lace cookies are some of the easiest and most delicious cookies you can make at home. The whole grain makes you feel virtuous. The toffee-like crunch of butter and sugar is addictive. They are delicate, like lace, and full of flavor. We made them because it's "L" week for show and tell at Amaya's school. There were plenty for her and us. We'll definitely make them again. All we have left are crumbs.
Oatmeal Lace Cookies
Adapted from Martha Stewart
12 ounces/ 340 grams unsalted butter, melted and cooled
3 cups/ 300 grams old fashioned rolled oats (we like Bob's Red Mill)
1 1/2 tablespoons / 14 grams AP flour
1 teaspoon / 6 grams fine sea salt
1 3/4 cups/ 350 grams sugar
2 teaspoons/ 10 grams vanilla extract
2 large eggs
Preheat oven to 325°F / 165°C
Put the melted butter, oats, flour, salt, sugar and vanilla in large bowl and mix with a wooden spoon or silicone spatula to blend well. Add the eggs one at a time, mixing well to fully combine each one. Use a small sorbet scoop to form tablespoon-sized balls of dough and lay them out on parchment lined sheet pans, leaving 2-inches of space between each ball. Bake for 15-18 minutes until golden brown on the bottoms. Let cool for 5 minutes before using a spatula to transfer the cookies to wire rack to cool completely.
January 25, 2009
January 25, 2005