23 years I have lived without knowing that these cookies existed. They’re basically chewy caramel with oats in it. Problem number one, they are mostly comprised of butter and sugar. Problem number two, this recipe makes about 60 cookies, so make sure that you have people to give these away to. What ever you do, don’t bake these and watch a whole season of Dance Moms because you will stress eat half of the batch.
A teaspoon doesn’t sound like a lot of mixture but this recipe spreads massively while baking. I did a test batch using a tablespoon of mixture and the cookies ended up waaay too big.
Oatmeal Lace Cookies
225g unsalted butter
2 1/4 cups brown sugar, packed
3 tbsp plain flour
1 tsp salt
1 tsp vanilla
2 1/4 cups rolled oats
Preheat oven to 190 C and line 2 large baking trays with baking paper.
Combine the butter and brown sugar in a medium saucepan over low heat, stirring until the butter and sugar have melted together.
Take off the heat and allow to cool for 5 minutes.
Beat in the flour, salt, egg and vanilla then mix in the oats.
Drop teaspoons of the mixture on to the prepared baking trays at least 5 cm apart.
Bake for 5-7 minutes, keeping a close eye on them to prevent burning (my oven took exactly 5 minutes).
Slide the cookies (baking paper and all) on to a flat surface and allow to cool completely before moving.
Repeat until all of the mixture is used up (have one batch cooking in the oven while you prepare the next batch).
Store in an airtight container at room temperature.