Oatmeal Lace Cookies Havrekniplekaker Recipes

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.

Steps:

• Heat oven to 375°.
• Melt butter in saucepan; stir in remaining ingredients, mixing well.
• Drop by 1/2 teaspoonful about 3 inches apart on a greased and floured cookie sheet.
• Spread thinly.
• Bake for 5-7 minutes and WATCH CAREFULLY!
• Let stand a few minutes before removing from pan.

Steps:

• Preheat oven to 375.
• Beat sugar and butter until well blended.
• Beat in flour, vanilla and salt.
• Stir in oats.
• Form into a ball. (See photo).
• Cover and refrigerate cookie dough 1 hour.
• Line 2 baking sheets with parchment paper.
• Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.).
• Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
• Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo).
• Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
• Let cookies rest on sheets 1 minute.
• Using spatula, transfer cookies to a rack and cool completely.

Steps:

• Preheat oven to 350*F In a mixing bowl blend together brown sugar, white sugar, and butter until mixture is airy and fluffy. Add in egg, vanilla, lemon juice and milk. Blend well, scraping sides of bowl as needed. Add baking soda, baking powder and salt. Mix again. Add flour and blend. Add oatmeal and blend, scraping sides as needed. Scoop cookies onto a greased cookie sheet, no more than 3 in a row as these will spread a lot. Bake for 12 minutes. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.

Steps:

• Mix flour and salt together in a mixing bowl and set aside.
• In mixer bowl blend thoroughly together shortening, eggs, sugar, vanilla and orange rind.
• Add to the flour and salt mixture and blend well.
• Fold in oats and coconut.
• Drop teaspoonful size amounts onto very lightly greased cookie sheets, allowing 2 inches between each cookie.
• Flatten thin with a knife which has been dipped in ice water.
• Bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes or until brown around the edges.
• Remove quickly from cookie sheet and cool on paper towels.
• Note: Cookies will crisp up when completly cooled.
• Do not store in tightly sealed container.
• Enjoy!

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.

Steps:

• Melt your butter in the microwave or in a small pot on the stove. Set aside.
• Use your blender or mini-food processor to whirl the oats into small bits. Do not process too long, you don't want powder, just smaller bits.
• Do the same with the toasted, cooled almonds, or chop very fine manually.
• Mix the melted butter, oats and almonds till well blended.
• Whisk egg and sugar together until sugar is dissolved completely and mixture is a smooth yellow color. Add extracts. Mix well. Add butter, oats and almond mixture. Mix well. I like to use a rubber spatula.
• Whisk 2T flour, baking powder and salt together, add to sugar/oats mixture. Mix until well blended. (Now, adjust Flour as needed, depending on your tastes and the humidity of the day. Start by adding a T at a time until batter is where you want it.) Batter should be relaxed, but NOT runny. Should not be stiff.
• Using a teaspoon, place small spoonfuls on a SILPAT covered sheet pan. (if you don't have Silpats, use parchment paper, but this works best with Silpats.) Place them well apart, at least 2 inches. On my large pans, I usually place 8 spoonfuls.
• Place on middle rack in preheated 350°F oven. Set timer for 6 minutes.
• Rotate pan after 6 mins, then set timer for 1 minute, and check again. Repeat until the edges of each lacy cookie are starting to turn a nice caramel brown, maybe no more than a quarter of an inch in, no more. I usually end up doing no more than 2 minutes. ---Do. Not. Overbake!---.
• Remove from oven. Put your next prepared cookie sheet into the oven and set the timer.
• Let this first sheet cool 2 minutes Then, lift entire Silpat with cookies on it off the first cookie sheet and place on cooling rack. In a few minutes you can remove them from the rack and place in your container.
• Set the hot cookie sheet somewhere to cool off quickly. When you portion out your next batch of cookies, you don't want to be working with a hot cookie sheet.
• Lather, Rinse, Repeat until you have used up all the dough.
• NOTE: as the dough sits, the cookies may not expand into the lacy goodies they usually spread into, as the flour and oats absorb the moisture. This may be great if you want a little thicker cookie. However, if you want to maintain the crispy laciness, add a tiny teaspoonful of water to the dough, mixing very well, before portioning it out again.
• Also, everyone's oven is different. Watch your first batches to fine-tune the temp and timing.
• This recipe makes about 30 or more cookies, depending on your portion size.
• Enjoy!

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.