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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oatmeal Lace Cookies Recipe

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This recipe for Oatmeal Lace Cookies is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons unsalted butter
6 tablespoons packed light brown sugar
1/4 cup dark corn syrup
1/2 cup quick oats (NOT old fashioned)
1/4 cup flour
2 teaspoons vanilla extract
1 1/2 teaspoons heavy cream
1/8 teaspoon salt
Directions:
Directions:
Heat oven to 350 degrees. Line baking sheets with parchment paper. Combine butter, brown sugar, and corn syrup in medium saucepan; cook, stirring constantly, over medium heat until boiling. Off heat, add oats, flour, vanilla, cream, and salt and whisk until well combined. Using 1-teaspoon measure, drop scoops of batter 3 inches apart on prepared sheets. Bake until golden and no longer bubbling, 6 to 8 minutes. Let cookies cool on sheets for 1-2 minutes if shaping cookies or 10 minutes if leaving flat. Gently remove cookies from parchment and repeat with remaining batter. Makes 36 cookies.

Shaping: To make a rolled cigar shape, flip the warm cookie upside down and then roll it around the handle and let it cool completely. Drizzle with melted chocolate.
Personal Notes:
Personal Notes:
This recipe is easily doubled.

 

 

 

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