INGREDIENTS
- Butter – Contributes to the cookies’ texture, helping achieve a delicate, slightly crisp and chewy consistency.
- Brown sugar – Adds sweetness and also helps create a softer, chewier cookies.
- Egg – Adds moisture to the dough and provides a slight leavening effect in the cookies.
- Vanilla extract – Adds a rich and aromatic flavor to the cookies.
- Oats – Work as a binding agent, holding the ingredients together.
- All-purpose flour – Provides structure to the cookies, helping them to hold their shape during baking.
HOW TO MAKE OATMEAL LACE COOKIES
To make these simple oatmeal lace cookies, first preheat the oven and then line baking sheets with silicone mat. Next, combine the melted butter and brown sugar, followed by adding the beaten egg, vanilla, oats and flour. Mix all these ingredients together thoroughly. Drop teaspoonfuls of the dough onto the prepared baking sheets and bake them for 8 minutes. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack.
TIPS:
- Line the baking sheets with parchment papers or silicone mats to prevent sticking.
- Cream the butter and sugar thoroughly until it’s light and fluffy. This step helps incorporate air into mixture, resulting in the cookies’ delicate texture.
- The dough spreads a lot during baking, so leave enough space between each teaspoonful of dough on the baking sheet.
- While baking, keep a close eye on the oven as these cookies bake quickly. The edges should turn golden brown while the center remains slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes. This helps them set and makes it easier to transfer them to a cooling rack without breaking.
- Use a metal turner or spatula to transfer the cookies from the baking sheets to the cooling rack.
Oatmeal Lace Cookies
Ingredients
- ½ cup salted butter melted
- ¾ cup packed brown sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 1 cup quick cooking oats Quaker
- 3 tbsp all-purpose flour sifted
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with silicone mat or parchment paper.
- In a mixing bowl, combine the slightly cooled butter and brown sugar. Mix until thoroughly combined. Add the beaten egg and vanilla, and stir. Add the oats and flour, mix until just combined.
- Drop teaspoonfuls of dough onto the lined baking sheet, leaving ample space for spreading. Approximately 8 cookies fit on one baking sheet.
- Bake in the preheated oven for 8 minutes, or until the edges are golden browned. The centers may appear soft but will firm up upon cooling.
- While the first batch of cookies are baking, prepare the second batch by following steps 3 and 4. Continue until all the dough has been used.
- Allow the cookies to cool on the sheets for 5 minutes. Then, using a metal spatula or turner, transfer the cookies onto a cooling rack to cool completely.
Nutrition
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