Hi!!!! I am a bit behind on my blogging. I like to get my cookie post written mid-week, but with everyone home it has not been easy. I think, just get it done after they are in bed, but honestly I am so mentally drained by that point that I just can’t do it. I realize that I am one of the lucky ones, in the sense that I don’t have a full time job to balance along with being the kids new least favorite teacher (lol) . I can spend the day bouncing back and forth between kids’ zoom calls and math lessons. I can’t seem to fit writing a blog post in!! How those of you with full time jobs are managing all of this is amazing to me.
So, I finally sat down to write about this week’s cookie of the week, Oatmeal Lace. A while ago I was looking for ideas and I stumbled across these. I thought they just looked so pretty and delicate. They took a bit of a backseat to my other cookies over the past couple weeks, but I realized I had everything I needed for them so they jumped to the week 16 spot!! They are easy and quick to make and this recipe makes a lot of cookies, which is a good thing because you can also eat a ton of them. They almost are a cross between a cookie and a candy. These are easy to make GF as well!! Once we are all able to visit friends again, we will certainly take these along with us. They appear to take way more effort than they actually do. I’m hoping these make it onto your quarantine baking list. Stay safe and healthy, and as always, enjoy!!
Oatmeal Lace Cookies
Click here to see the original recipe and post from Add a Pinch.
- 1 cup unsalted butter
- 2&1/4 cups packed light brown sugar
- 2&1/4 cups rolled oats (to make gluten free use GF oats)
- 3 tablespoons all purpose flour (GF if making GF)
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
What to do…
- Preheat the oven to 375 degrees F.
- Line baking sheets with parchment paper.
- Melt butter and brown sugar together in a large sauce pan over medium heat. Stir frequently until mixture is smooth.
- Stir in oats, flour, salt, lightly beaten egg and vanilla.
- Drop cookie batter by the teaspoonful onto prepared cookie sheets. Leave ample space between the cookies so they don’t run together.
- Bake 5-7 minutes, until cookies are golden brown. In my oven, 5 minutes was the perfect amount of time.
- Allow to cool on the cookie sheet for a few minutes until they can be easily transferred to a metal rack. If you attempt to move them to soon, the cookies will fall apart. The longer I left them the easier they were to transfer.
- To keep them fresh, store in an airtight container.