Oatmeal Lace Cookies
IntroductionVery sweet, lightly crunchy, be very careful on how many you eat, it's VERY easy to eat too many! Very sweet, lightly crunchy, be very careful on how many you eat, it's VERY easy to eat too many!
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.
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.