Oatmeal lacies

Nothing says fall like oatmeal and brown sugar.  My mother used to make these when I was a child and I would sneak them from the cooling rack and burn my tongue.  I recently had a craving for these chewy sweet oatmeal crisps and asked my mother for the recipe.  Making these as an adult I couldn’t wait to eat them and had a few while baking.  Although this is a very simple recipe, it takes a few tries to perfect.  Do not make this recipe if you’re in a rush, these cookies take a lot of patience.  The end result is well worth the time: there are so many things you can do with these cookies that I’ve included some ideas below.  Don’t worry if some of your cookies break apart, use the pieces as a garnish on ice cream for some added crunch.

1 cup packed brown sugar
¾ cup butter
2 cups rolled oats
½ tsp baking soda
¼ tsp salt
1 well beaten egg

Preheat your oven to 375 F.  Melt the butter and brown sugar in a saucepan on low heat.  Pour into a mixing bowl and stir in the rolled oats, baking soda and salt.  Add the beaten egg and keep mixing until the batter has come together.

IMG_5326

Drop the batter by the tablespoon on to a lined baking sheet.  Be warned:  although these cookies are easy to prepare they are somewhat difficult to bake properly!  Make sure to only use a tablespoon, any more batter will cause the edges to burn while the middle remains unbaked.  Also, once you have your batter down, spread it in the shape of a circle to ensure even baking.  These cookies double to triple in size so make sure to leave several inches between them on your pan.

IMG_5331

Bake your cookies for 6-7 minutes: watch them carefully.  Allow them to cool for 4 minutes before gently removing them to a rack.  The lacies will solidify as they cool, making them easier to transfer.  Instead of using a spatula, simply peel the cookies off of the parchment paper by hand.  You can cool your finished cookies on a cooling rack and leave them plain, or drizzle them with chocolate.  I decided to demonstrate three options: plain, rolled, and formed into a cup.  For rolled cookies place a wooden spoon at one end, rolling the cookie around the handle.  To turn your cookies into a cup for ice cream or sorbet, simply place a warm cookie face up into a nonstick muffin pan, press to fit and let cool.

IMG_5354 IMG_5353

Have fun and enjoy!

IMG_5358

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s