CHOCOLATE DRIZZLED OATMEAL LACE COOKIES
A little bit crispy, a little bit chewy, but totally irresistible! These lacy oatmeal cookies get drizzled with chocolate for a light but satisfying sweet treat at only 90 calories each.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
- Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
- Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
- Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
- In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
HOT CHOCOLATE SUGAR COOKIE SANDWICHES
Leftover hot chocolate or cocoa mix transforms a regular sugar cookie recipe into a festive treat. To keep cookies nice and round when you set the dough log down in the freezer, here's a tip: Hang onto your next cardboard paper towel tube, cut through it with scissors to make an open trough, then rest the log in the makeshift cradle and freeze.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 24 cookie sandwiches
Number Of Ingredients 11
Steps:
- Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
- Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month.
- Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough.
- Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet.
- Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container.
LACY OATMEAL COOKIES
This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate.
Provided by Pookie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
- In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
- Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Nutrition Facts : Calories 43.7 calories, Carbohydrate 5.9 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 54.7 mg, Sugar 4.2 g
CHOCOLATE LACE SANDWICH COOKIES
This is a delicious sandwich cookie. My mom's recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.
Provided by flutewoman3
Categories Desserts Cookies Sandwich Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
- Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
- Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
- Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
- Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 22 g, Cholesterol 23.9 mg, Fat 10.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 65.6 mg, Sugar 17.2 g
GLUTEN-FREE LACY OAT SANDWICH COOKIES
Provided by Liza Jernow
Categories Cookies Chocolate Bake Wheat/Gluten-Free Oat
Yield Makes about 3 dozen sandwich cookies
Number Of Ingredients 14
Steps:
- Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F. Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside.
- Make the filling:
- In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer. Immediately remove pot from heat and stir in chocolate. Let stand for 3 minutes, and then stir until chocolate is melted and smooth. Add orange liqueur and stir to combine.
- Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
- Meanwhile, make the cookies:
- In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground. Set aside.
- In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter. Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute. Remove the pot from the heat and stir in vanilla. Add the oat mixture and stir until well combined. Let dough cool for 15 minutes.
- Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit. Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking. Let cookies cool completely before removing them from the baking sheets.
- Assemble the sandwiches:
- Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere. Let set briefly before serving.
- Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks.
LACY OAT SANDWICH WAFERS
These cookies appear on my table for various special occasions. I'm often asked for the recipe, so I'm sure to have a few copies on hand. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment or foil; set aside. In a saucepan, melt butter over low heat. Remove from the heat. Stir in the oats, sugar, flour, milk and corn syrup; mix well. , Drop by teaspoonfuls 2 in. apart onto prepared baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool completely; peel cookies off paper. Spread melted chocolate on the bottom of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 221 calories, Fat 11g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 67mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
LACY OATMEAL SANDWICH COOKIES
Make and share this Lacy Oatmeal Sandwich Cookies recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 38m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Line cookie sheet with buttered foil.
- Mix flour and oats together in a medium bowl.
- In a large bowl, mix together butter, sugar and corn syrup.
- Add milk to the butter mixture and mix well.
- Stir in the flour mixture and mix well.
- Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.
- Press each cookie slightly with the back of a fork or spoon.
- Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.
- Immediately transfer the foil and cookies to a wire rack.
- Peel cookies off foil after they've cooled.
- Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.
- Top each with the bottom side of the remaining cookies.
Nutrition Facts : Calories 198.2, Fat 10.1, SaturatedFat 6, Cholesterol 15.4, Sodium 54.1, Carbohydrate 26.8, Fiber 1.2, Sugar 17.2, Protein 2.1
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4.6/5 (38)Total Time 30 minsCategory DessertCalories 66 per serving
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
- In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.
- Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
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