Description
Envision yourself pecking into a cookie. That’s so delicate and crispy. Almost as if it softly whispers its presence. Melting in your mouth with a buttery savor. And a tinge of sweet caramel. That gracefully hoofs on your palate. This Oatmeal Lace Cookies recipe illustrates a combination of clarity and intricacy. Where each component harmoniously integrates to create a consistency reminiscent of lace. Both amusing and chic. It’s a point of euphoria. Enveloped in the cushy sentimentality of homemade baking. Perfect for sharing with loved ones. Or relishing in a subdued juncture of pure elation.
Ingredients
113 grams unsalted butter
220 grams dark brown sugar, packed
2 tbsp all-purpose flour
2 tsp pure vanilla extract
1/2 tsp kosher salt
1 large egg
170 grams thick-cut rolled oats (regular rolled oats may be substituted if necessary)
Instructions
Preheat the oven to 350°F (175°C). Line a baking tray, with parchment paper.
In a saucepan over medium heat. Melt the butter and brown sugar together until they are smooth.
After removing it from heat. Mix in the flour vanilla extract and salt. Allow it to cool for 10 minutes.
Thoroughly blend in the egg. Then gently fold in the oats until they are well incorporated.
Scoop tablespoonfuls of batter onto the tray. Ensuring they are spaced apart. Gently press them down to flatten slightly.
Bake for around 8 minutes. Until the edges turn brown. Allow them to cool on the tray.
Completely cooled. Store these treats in an airtight container with parchment paper, between layers to maintain their crispness.
Notes
Converting Oatmeal Lace Cookies into a delight is simple and preserves their delightful crunchiness. Just swap out flour, for a gluten-free flour mix to ensure the cookies remain airy and delicately laced. Additionally, be sure to verify that the rolled oats you use are certified gluten-free. To prevent any cross-contamination. By making these substitutions. You can savor these delectable cookies worry-free of any gluten concerns.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
