Oatmeal Lace Cookies
These cookies are deceptive. They look like a messy pile of batter when they go into the oven, but they emerge as intricate, golden discs. Mastering the timing is the only challenge; they go from perfectly bronzed to burnt in a matter of seconds.
Mind the spread
These cookies expand significantly. Do not crowd the sheet, and always wait for them to firm up before moving them, or they will tear.
- Heavy-bottomed saucepan
- Silicone baking mat
- Rimmed baking sheet
- Wire cooling rack
What goes in.
- 1/2 cupunsalted butter
- 1 cuplight brown sugar, packed
- 1large egg
- 1 tspvanilla extract
- 1 1/2 cupsquick-cooking oats
- 1 tbspall-purpose flour
- 1/4 tspsalt
Integrating the sugar
Melting the butter and sugar together until the sugar dissolves creates the syrup base that allows these cookies to turn into a thin, crispy lace rather than a soft muffin-top.
The method.
Melt the butter
Place the butter in a saucepan over medium heat. Once liquid, stir in the brown sugar until smooth. Remove from heat and let it cool for five minutes.
Build the batter
Whisk the egg and vanilla into the cooled butter mixture. Fold in the oats, flour, and salt until evenly coated.
Portion
Space level teaspoons of batter three inches apart on a silicone mat. You should only fit four to six on a standard sheet.
Bake
Bake at 350°F (175°C) for 8 to 10 minutes. Look for the edges to turn a deep amber while the centers remain golden.
Cool and set
Let them rest on the sheet for 3 minutes. Use a thin offset spatula to transfer them to a wire rack. They will crisp completely as they cool.
Other turns to take.
Dipped
Once completely cool, dip half of each cookie into melted dark chocolate and set on parchment to harden.
Sandwich
Spread a small amount of chocolate ganache between two cookies of equal size.
When it doesn't go to plan.
Use a silicone mat rather than parchment paper; the surface tension helps the cookie spread into a clean, circular lace.
If the cookies come out too soft, bake the next batch 1-2 minutes longer.
If your oven has hot spots, rotate the tray halfway through the bake.
The ones that keep coming up.
Why did my cookies melt into one giant blob?
You placed the spoonfuls too close together. These cookies double in diameter; give them ample room.
Can I use old-fashioned rolled oats?
It is not recommended. Quick oats break down better in the batter, creating a finer texture consistent with a lace cookie.