DARK CHOCOLATE OATMEAL LACE COOKIES
These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate. If you're baking cookies for Holiday parties, or just to leave Santa, these are a must!
Provided by Gina
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
- In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.
- Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
- Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
- Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.
Nutrition Facts : ServingSize 1 sandwich, Calories 66 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, Cholesterol 6 mg, Sodium 7 mg, Sugar 7 g, SaturatedFat 1 g
CHOCOLATE DRIZZLED OATMEAL LACE COOKIES
A little bit crispy, a little bit chewy, but totally irresistible! These lacy oatmeal cookies get drizzled with chocolate for a light but satisfying sweet treat at only 90 calories each.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
- Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
- Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
- Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
- In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
DARK CHOCOLATE OATMEAL LACE COOKIES RECIPE
These oatmeal lace cookies are light, delicate, and crispy oatmeal cookies that are sandwiched together with the help of luscious melted dark chocolate.
Provided by Florence Marshall
Categories Cookies
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line two baking sheets with Silpats or parchment paper; set aside.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
- In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.
- Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
- Bake for 7 to 9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
- Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies.
Nutrition Facts : ServingSize 24.00 Piece, Sugar 0.00
CINNAMON OATMEAL LACE COOKIES WITH DARK CHOCOLATE
The dough of Oatmeal Lace Cookies spreads out as they bake, creating light and airy cookies that are crisp and tender. To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Cookies
Time 1h30m
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together oats, flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 2 to 3 minutes.
- Add egg and vanilla and beat until evenly combined.
- Add oat mixture and mix on low just until combined. (Do not overmix.)
- Refrigerate dough for 1 hour.
- When ready to bake, preheat oven to 325°F / 163°C.
- Line two large sheet pans with parchment paper.
- Use a teaspoon to measure out heaping 1 teaspoon portions of dough. Roll the dough into balls and arrange on prepared sheet pans, leaving about 3 inches of space between them.
- Bake until edges are golden and centers are set, rotating the pans halfway through cooking, 9 to 12 minutes. (Note: Keep a close eye on these and remove them when they are flat and the edges are deep golden brown.)
- When cookies are done baking, carefully lift the parchment paper with the cookies off the pan and set on a countertop to cool completely.
- While they cool, melt chocolate in the microwave, stirring occasionally to avoid burning.
- Use a spoon to drizzle the cookies with melted chocolate. Sprinkle with some salt, if using.
- Give the cookies a couple of hours to cool completely and for the chocolate to firm up. You can put them in the refrigerator to speed things along.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 69 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 32 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
LACY CHOCOLATE OATMEAL COOKIE SANDWICHES
Provided by Food Network
Categories dessert
Time 45m
Yield about 30 sandwich cookies
Number Of Ingredients 9
Steps:
- Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Pour the melted butter into a bowl; 1 at a time, stir in the remaining ingredients, except the chocolate, stirring smooth after each addition.
- Use a 1/2-teaspoon measure to drop the batter on the prepared pans. Space the cookies about 3 inches apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper or foil onto racks to cool the cookies.
- When the cookies are completely cool, peel them off the foil and arrange half of them bottom side up on a pan. Use a small offset spatula to spread about 1/2 teaspoon of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
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