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Tuesday, March 18, 2014

Oatmeal and Lace

Happy Tuesday! Yesterday was a crazy day so today I bring you sweet treats that'll wet your appetite! Did you know today is National Lacy Oatmeal Cookie day? Who comes up with this stuff??? Regardless, I think we should celebrate because the lacy oatmeal cookie doesn't really get a lot of spotlight. After all it's usually thin, small, and not as fancy as its cookie brothers and sisters...but in reality it's quite fancy and elegant - and easy! So here we go: bring on the elegant cookie extravaganza!

From one of the best...

Oatmeal Lace Cookies
Gale Gand


  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1 cup oats
  • 1/4 cup cream
  • 1/4 cup corn syrup
  • 1 cup melted butter
  • 2 tablespoons vanilla extract

  1. In a mixer with a paddle combine dry ingredients. 
  2. In a separate bowl stir together wet ingredients then blend them into dry ingredients. Drop spoonfuls of batter, spaced far apart, onto nonstick sheet pans and bake at 350 degrees for 5 to 8 minutes or until golden brown.

From one of the classics...

Lacy Oatmeal Cookies
Mrs. Fields


  • 1 cup quick oats
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup sugar
  • 1/2 cup salted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla

  1. Preheat oven to 325 degrees. Line baking sheets with parchment paper or a silicone baking mat. (If you don’t have either of those, cover your baking sheet with foil and a coat of nonstick cooking spray.) In a medium bowl, combine oats, flour, salt, and baking powder. Mix well with a wire whisk and set aside.
  2. In a large bowl, combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla, and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoons onto your prepared baking sheets, with at least two inches between. Bake for 9-12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies carefully with your fingers.

Even fancier than fancy...

Almond-Oat Lace Cookies
Gina Marie Miraglia Eriquez


  • 1/2 cup whole natural unsalted almonds with skins
  • 2 tablespoons old-fashioned oats
  • 6 tablespoons (3/4 stick) unsalted butter
  • 6 tablespoons superfine sugar
  • 2 tablespoons (packed) light brown sugar
  • 1 1/2 teaspoons honey
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 ounces bittersweet chocolate, melted

  1. Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
  2. Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
  3. Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10–12 minutes. Slide cookies on parchment onto a wire rack and let cool.
  4. Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. 
DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.

Happy baking!

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