Oatmeal lace cookies
Prep Time:
20 minutes
Cooking Time:
10 minutes
Servings:
10
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch.
* see more comments below
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Ingredients
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1/2 cup all-purpose flour 6 1/2 tablespoons or (2 oz or 60 gr by weight)
1/2 cup sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup quick oats (NOT old fashioned)
1/3 cup melted unsalted butter, at room temperature
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tbsp. vanilla extract
Directions
1. Heat oven to 350°, 177 degrees C., gas 4.
Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
2. Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4 inches apart onto parchment paper-lined baking sheets or a Non-Stick Silicone Baking Mat. Press the dough to a 1 1/2-inch round shape. Bake until spread and lightly browned, about 10 minutes. Let stand for a minute until firm enough to remove from baking sheet. Cool on rack.
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The Oatmeal lace cookies recipe is one well researched by our team @wefacecook.com. The recipe is accurate. Be advised that many of the recipes 5 millions+ on google are mostly a guess evaluation and have not been tested giving disappointing results. For example, if you try those recipes made with ground almonds found on well-travelled sites, you will surely get “rock-tooth-braking” cookies. Others just do not produce the real lace cookies effect.
We have tracked the origin of the recipe. It is Scottish and arrived in Canada Gaspé Coast in Québec with the immigrants.
Follow the recipe as explained (accuracy in the measurement of flour is very important); and you will be happy with the results. Moreover, The cookies can be shaped into cups, and rolled into circular/round tubes.
