Dark Chocolate Oatmeal Lace Cookies Recipes

CHOCOLATE DRIZZLED OATMEAL LACE COOKIES

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.

DARK CHOCOLATE OATMEAL LACE COOKIES

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.

DARK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
• Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
• Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

DARK CHOCOLATE OATMEAL LACE COOKIES RECIPE

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.

CINNAMON OATMEAL LACE COOKIES WITH DARK CHOCOLATE

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.

LACY CHOCOLATE OATMEAL COOKIE SANDWICHES

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.

OATMEAL LACE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
• Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.

OATMEAL LACE COOKIES

Steps:

• Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
• Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.

CHEWY OATMEAL LACE COOKIES

Steps:

• Preheat oven to 350*F In a mixing bowl blend together brown sugar, white sugar, and butter until mixture is airy and fluffy. Add in egg, vanilla, lemon juice and milk. Blend well, scraping sides of bowl as needed. Add baking soda, baking powder and salt. Mix again. Add flour and blend. Add oatmeal and blend, scraping sides as needed. Scoop cookies onto a greased cookie sheet, no more than 3 in a row as these will spread a lot. Bake for 12 minutes. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.

ALMOND-OAT LACE COOKIES

Steps:

• Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
• Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
• Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool.
• Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.

OATMEAL-LACE COOKIES

Steps:

• 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.

PECAN, OAT, AND DARK-CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
• Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
• Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.

CHOCOLATE LACE COOKIES

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.