Best Oatmeal Lacies Recipes

Lemon-Oatmeal Lacies image

Provided by Martha Stewart

Yield Makes about 5 dozen

Number Of Ingredients 9

1 tablespoon unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Freshly grated zest of one lemon
1/4 teaspoon salt
2 teaspoons baking powder
1 cup old-fashioned rolled oats
Vegetable-oil cooking spray

Steps:

Preheat oven to 350 degrees. Coat baking sheets with cooking spray; line with parchment, and spray parchment.
With an electric mixer on medium speed, beat butter and sugar until crumbly. Add eggs, vanilla, zest, and salt. Beat until pale and smooth, about 1 minute. Mix in baking powder and oats. Let stand 10 minutes.
Drop batter by the teaspoon, 3 inches apart, onto prepared sheets. Press each into a round with the back of a spoon. Bake until golden, about 9 minutes. Transfer cookies (still on parchment) to wire racks to cool completely. Carefully remove from parchment with a spatula.

Oatmeal Lacies image

Provided by nickie409

Time 25m

Yield 30-40 cookies

Number Of Ingredients 7

1 1/2 cups quick oats
1 1/2 cups brown sugar
1 egg (beaten)
1 teaspoon vanilla
1/2 cup butter (melted)
1/2 teaspoon salt
vegetable shortening (to grease cookie sheet)

Steps:

In a blender or food processor, blend 1 cup quick oats to a flour like consistancy.
In a mixer, combine:oat flour" and brown sugar.
In a separate bowl combine egg, vanilla, butter, and salt, mix well.
Slowly pour"wet" mixture into"dry" mixture, mix to a thick batter consistancy.
Stir in remaining 1/2 cup oats, mix well.
Drop by level teaspoonfulls onto greased cookie sheet about 2-3" apart (do not put them any closer, they spread very thin).
Bake at 350 for 8-10 minutes, or untill edges start turning golden brown.
Remove from cookie sheet while still warm (do not leave them on cookie sheet, or they will harden to the bottom and you will have to re-heat them to soften them) and transfer to a wire cooling rack.
Re-grease pan each time.

Nutrition Facts : Calories 87, Fat 3.5, SaturatedFat 2, Cholesterol 15.2, Sodium 67.3, Carbohydrate 13.4, Fiber 0.4, Sugar 10.7, Protein 0.9