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.
OATMEAL LACE COOKIES
My mom used to make these - they were our favorites! They are very crisp, and tend to shatter when you bite into them. Watch them carefully while baking since they do tend to burn quickly.
Provided by Julie W.
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
- Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 17.5 g, Cholesterol 17 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 50 mg, Sugar 9.4 g
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
OATMEAL LACE COOKIES (FLOURLESS)
This is a really old recipe I found on a tattered recipe card stuck inside an old cookbook. I think it originally came from my mother's Joy Cookbook (that would be circa 1950). In the picture they are a bit more done than I would like - But they taste great! They keep cooking a bit after you take them from the oven, so don't...
Provided by Susan Feliciano
Categories Other Snacks
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°. Line cookie sheets with foil or baking parchment.
- 2. Beat the eggs, then add the sugar gradually, beating constantly. (Electric mixer is best for this.)
- 3. At low speed, stir in the melted butter, vanilla, salt, coconut, and oats.
- 4. Drop the dough by teaspoons 2 inches apart. (Do NOT use tablespoon, as these cookies really spread.) Bake about 10 minutes, or until the edges are lightly browned. Lift foil or parchment from pan and cool on rack until wafers can be easily removed.
FLOURLESS CHEWY OATMEAL COOKIES
Make and share this Flourless Chewy Oatmeal Cookies recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 25m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
- In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
- Chill the dough 20 minutes.
- Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
- Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
- Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
- The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.
Nutrition Facts : Calories 60.3, Fat 4.1, SaturatedFat 2.3, Cholesterol 19.4, Sodium 21, Carbohydrate 4.6, Fiber 0.7, Sugar 0.1, Protein 1.3
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