OATMEAL LACE COOKIES
Provided by Food Network Kitchen
Time 1h30m
Yield 12 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
- Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
- Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.
WHEAT FREE OATMEAL LACE COOKIES
I have never found a better lace cookie recipe - these do just the trick, and they're even wheat free! Definitely do-not-add-flour! If you haven't made them before, realize that these will be almost paper-thin. Because they spread out tremendously, you only need to use a tiny ball of dough per cookie (1/2 tsp. was suggested in another recipe) and should allow 2" space in between. I also recommend that you use an oven thermometer to double check your oven temp., as a cookie that takes this little time in the oven requires great accuracy! ENJOY! ***Special note: To make these gluten-free, be sure to use gluten-free oats.
Provided by laurenlikesfood
Categories Drop Cookies
Time 9m
Yield 12 dozen, 144 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a mixer, cream butter or shortening and brown sugar. Add egg, vanilla, and pinch of salt ( about 1/8 teaspoon salt); beat until fluffy. Stir in oatmeal.
- *Special note about oatmeal: you have to use the quick-cooking kind - rolled oats will result in a crumble. If you only have rolled oats, briefly pulverize in a blender or food processor until small but not powdery.
- On a cookie sheet lined with parchment paper, wax paper, or a silpat mat, place tiny balls of dough (a little more than 1/2 teaspoon to get a 2" cookie - these spread!) about 2" apart.
- Bake exactly 6 minutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests 4 minutes for chewy, 5 for crisp, and I live at a high altitude so that may explain the change. Be sure to check them at 5 minutes.
- **Note about baking time - chewier cookies will be slightly opaque (or "doughy") looking in the very center when you take them out. Crisp cookies will have just turned clear.
- Let cool for just 2 minutes, then pick up the parchment paper or silpat mat and move the entire mat to a wire wrack. Do not try to remove the cookies until they are entirely cooled - they harden as they cool and will break if too soft.
- ***Try drizzling with melted chocolate, or sandwiching them together with buttercream or chocolate ganache. Rich and Delish!
Nutrition Facts : Calories 34.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.3, Sodium 2.9, Carbohydrate 5.3, Fiber 0.1, Sugar 4.5, Protein 0.2
WHEAT-FREE OATMEAL LACE COOKIES
Found this cookie in "Recipes from Iowa with Love". It is a very crisp cookie that can satisfy anyone wheat allergy or no. I have used regular oats and still had an edible cookie.
Provided by quixoposto
Categories Drop Cookies
Time 20m
Yield 96 cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Beat in egg, vanilla and salt.
- Add oats and blend thoroughly.
- Drop by 1/2 teaspoons 3 inches apart on greased cookie sheets.
- Flatten slightly with back of spoon.
- Bake at 325 for 8-10 minutes.
- Let cool a bit before removing from sheet.
Nutrition Facts : Calories 30.3, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.5, Sodium 20.7, Carbohydrate 4.5, Fiber 0.3, Sugar 2.5, Protein 0.5
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