Wednesday, December 19, 2012

Lace Cookies

She got the recipe for these super thin and crisp cookies from her mom. She has no idea where the recipe came from before that.

These cookies are super easy to make. The only downside to them is that you cannot fit many on each tray, therefore baking tons of them takes a great deal of time.

4 dozen cookies

1 cup oats (quick not instant)
1 cup sugar
3 Tbs flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
1 egg
1/2 cup butter

Preheat the oven to 350 F (175 C)

These were too close and got stuck together!

Mix all of the dry ingredients together. Add the egg and vanilla and mix well. Melt the butter and pour over the mixture. Mix again.

Line cookie sheets with parchment paper. Using a 1/2 tsp measure (yes, we know it seems tiny but these cookies really expand!) scoop the mixture onto the cookie sheets.

It is very important to leave plenty of space between each cookie (2 inches at least!)

Bake for 6-8 minutes or until the edges are tan and the centers no longer look glassy. Ours took about 8-9 minutes. If you do not cook them long enough they will turn out chewy instead of crispy, so it is better to cook a tad too long than a tad too short.

Remove the parchment paper from the cookie sheet and let the cookies cool completely before trying to remove them.

Store in an airtight container or within a day or two they will have a soggy texture.

See? Nothing to it! We made these cookies for our cookie exchange, but they are good all year around, not just during the holidays.

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