Oatmeal Lace Cookies

1/2 cup butter, softened
3/4 cup light brown sugar
1 tsp vanilla extract
1 1/3 cups quick rolled oats
1/8 tsp salt

These are extremely decadent and sweet. They spread, you may try lining the baking sheet with parchment paper or a baker's sheet. There's a whipped cream dipping sauce that goes with it, but I'm afraid to try it.

Dough can be tightly wrapped and stored in the freezer up to 6 months. Be sure to thaw enough to handle.

I added the recipe since I had some of these cookies. Don't say I didn't warn you.

Heat oven to 350F. In a large bowl, beat butter and sugar to combine. Add oatmeal and salt, mixing to combine.

Drop cookies by level TEASPOON on baking sheet 3 inches apart. Bake 8 minutes or until lacy and flat (I only needed 6 minutes per batch). Let cool in pan about 3 minutes, transfer to a plate with paper towel when cool enough they don't break apart. Cool completely.

Serving Size: Makes 40 flat medallion cookies about 1 1/2" wide

Number of Servings: 40

Recipe submitted by SparkPeople user JLDACQ.