Oatmeal Lace Cookies
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Using electric mixer, beat sugar and butter until well blended
2
Beat in flour, vanilla extract, and salt
3
Stir in oats
4
Cover and refrigerate cookie dough 1 hour
5
Preheat oven to 350°F
6
Line 2 baking sheets with parchment paper
7
Roll dough by tablespoonfuls between palms into balls
8
Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking)
9
Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds
10
Bake until cookies are golden brown, about 11 minutes
11
Let cookies remain on sheets 1 minute
12
Using spatula, transfer cookies to racks and cool completely
13
(Can be made 3 days ahead
14
Store cookies between sheets of waxed paper in airtight container at room temperature
15
) Using electric mixer, beat sugar and butter until well blended
16
Beat in flour, vanilla extract, and salt
17
Stir in oats
18
Cover and refrigerate cookie dough 1 hour
19
Preheat oven to 350°F
20
Line 2 baking sheets with parchment paper
21
Roll dough by tablespoonfuls between palms into balls
22
Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking)
23
Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds
24
Bake until cookies are golden brown, about 11 minutes
25
Let cookies remain on sheets 1 minute
26
Using spatula, transfer cookies to racks and cool completely
27
(Can be made 3 days ahead
28
Store cookies between sheets of waxed paper in airtight container at room temperature)