Variation: Rolled Oatmeal Lace Cookies
This recipe is not a complicated one, it takes only minutes to put together, a short stay in the refrigerator to chill, and a close eye in the oven. The result is a delicate, crunchy, almost candy-like cookie that is paper thin, yet full of flavor. If you work quickly, the cookie can be carefully removed from the hot sheet pan and formed over a small bowl or cup to shape a cookie dessert bowl…just like the pros!! I always make this cookie at the Holidays; it is quick and simple, yet elegant at the same time. Try it and you just might add it to your list of “must haves”!
NOTES: See also my Almond Lace Cookies or Florentine’s, where I use light corn syrup and light brown sugar with the almonds for a different flavor, but the result is the same.
COOKIE RECIPE HELP
INGREDIENTS
3 tablespoons unsalted butter, melted and cooled
1/4 cup packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup Old Fashioned Rolled Oats
INSTRUCTIONS
1. In a small bowl, stir all the ingredients except the oats until smooth and the sugar is dissolved. Stir in the oats to coat well. Cover with plastic wrap and chill until the mixture is firm.
2. Position an oven shelf in the middle of the oven. Preheat the oven to 325 degrees F. Either grease the pan, or use parchment or a silpat mat to line the pan.
3. Use a 2 teaspoon cookie scoop to drop out 4 to 6 cookies on one sheet pan.
NOTE: For a smaller cookie, I scoop the batter and then cut the amount in half and shape into a round ball.
Press the ball flat on the sheet pan, with the bottom of a greased glass. Remember to leave plenty of room, these cookie spread completely flat! They will be thin. The Oatmeal holds it's shape better than the nut version of this recipe.
4. Bake approximately 6 to 8 minutes until the cookie is evenly golden, but not too dark in color. Be careful, these cookies will quickly burn. If you want your cookies flat, then allow to cool on the pan and then lift off.
NOTE: For a fancier, yet simple presentation, melt semi-sweet chocolate and spread thinly over the flat side of the baked and cooled cookie. Set aside for the chocolate to set up.
STORAGE
These cookies are not for long term storage. They will do okay for a day or two in single layers with parchment paper in between the layers packed in an airtight container. The batter lasts for a week or two in the refrigerator, so just bake them as you need them instead of storing the baked cookie.
VARIATION
Rolled Oatmeal Lace Cookies
I like to roll the hot cookie around a dowel rod to make a cigar shape. If you are shaping the cookies, allow to cool about 30 seconds right after baking, until the cookie is firm enough to lift off the pan, but not crisp yet, Lightly lift the edges with a small butter knife or spatula and lift up and shape immediately. They will crisp in just one or two minutes out of the oven.
Then dip the edges in melted chocolate to finish. With this presentation they stack on a cookie tray better than laying flat. I always make this cookie at the Holidays, it is quick and simple, yet elegant at the same time.
