Oatmeal Lace Cookies
Thin, crisp, buttery oatmeal cookies filled with your favorite jam, chocolate hazelnut spread or simply drizzle with chocolate!
Servings: 12 cookies or 6 sandwich cookies
Ingredients
- 1/2 c. unsalted butter
- 2/3 c. granulated sugar
- 1 c. rolled oats (not instant)
- 1/4 c. all-purpose flour
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 T. egg white beaten
- 2 oz. bittersweet chocolate finely chopped (optional)
- Blackberry jam your favorite jam or hazelnut spread (optional)
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. 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.
- Spread a thin layer of jam or Nutella on the bottom of one cookie and top with another. Repeat until all cookies are used OR Place 2 ounces of chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on top of each cookie and let set, about 30 minutes.
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