Imagine a cookie so delicate and thin that light practically shines through it, with a golden, crispy edge that crackles with every bite. These Old Fashioned Oat Lace Cookies are not just a treat; they're a culinary experience that transforms simple ingredients into an extraordinary dessert. With just 25 minutes of your time, you'll create a batch of cookies that look like they've been crafted by a professional pastry chef, yet are surprisingly easy to make at home.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats, ensuring they are flat and smooth.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, and salt. Mix thoroughly with a whisk to ensure even distribution of ingredients.
- In a separate small bowl, whisk together the melted butter, honey, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until the mixture is completely integrated and looks uniform.
- Sprinkle the baking soda over the mixture and mix one final time to incorporate evenly.
- Drop small teaspoon-sized portions of the batter onto the prepared baking sheets, spacing them at least 2-3 inches apart. The cookies will spread significantly during baking.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly bubbly and translucent.
- Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes. They will be very delicate at this stage.
- Using a thin metal spatula, carefully transfer the cookies to a wire rack to cool completely. They will crisp up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, with a piece of parchment paper between layers to prevent sticking.
Tips
- Use room temperature ingredients to ensure even mixing and consistent cookie texture.
- Space cookies generously on the baking sheet, as they will spread significantly during baking.
- Watch cookies carefully in the last few minutes of baking - they can quickly go from golden to burnt.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to prevent breaking.
- For extra flavor, try adding a pinch of cinnamon or drizzling melted chocolate over cooled cookies.
- If cookies become too soft, you can crisp them up again by briefly placing them back in a warm oven for 2-3 minutes.
- Use a silicone baking mat for the most even spreading and easiest cookie removal.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 16g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 12mg
