Red cups are back at Starbucks, twinkling lights surround the trees in Downtown Seattle and Christmas music is already playing on the radio. This can only mean one thing, cookie season is upon us. Thanksgiving is next week and I feel like it's all about Christmas right now. Either way, this is the time where cookie magic happens. Personally, every day is a cookie day, but that's just me. So, if you're more of a cookie season kind if person, here's a recipe for you.
These cookies, although easy to put together, are quite time consuming when it's time to bake. Because these cookies spread out so much, you can only bake a few at a time which is the downfall to this cookie. But, these cookies come out crunchy, buttery and sugary. More like a cross between candy and cookie than anything else. Just be warned, shield your eyes when you remove the baked cookies from the pan, for pools of butter will be in your future.
- These cookies need to be baked off immediately once the dough is made. If you put the dough in the refrigerator and bake later, the dough does not spread evenly in the oven. Once baked, I also found the cookies to not hold their shape and they ended up falling apart.
- MUST use parchment paper or a silicone baking sheet. Due to the amount of sugar in these cookies, these will stick despite having so much butter in them.
- Let the cookies cool on the pan for at least 5 minute before transferring to a cooling rack. If not, the cookies will break into pieces when you try to lift them up with a spatula.
Oatmeal Lace Cookies
Recipe by Martha StewartIngredients
1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked rolled oats (do not use instant)
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
Heat oven to 325 degrees. Cover a baking sheet with parchment paper.
In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.
Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.