Oatmeal Lace Cookies Flourless Recipes

OATMEAL LACE COOKIES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F and cover a baking sheet with non-stick baking paper or a silicone mat.
• Add the butter and sugar to a medium mixing bowl. Cream together until light and fluffy using a whisk, or, to speed things up, with an electric hand or stand mixer. Add the beaten egg to this mixture a little at a time. Add the vanilla and beat again.
• In a small mixing bowl, combine the oats, flour, baking powder, and salt. Using a large tablespoon or a spatula, lightly fold the dry ingredients into the creamed butter until both are combined.
• Scoop even spoonfuls of the mixture onto the prepared baking sheet at least one inch apart. The size of the spoon will determine the finished size; teaspoons make dainty biscuits, tablespoons make large, thin biscuits.
• Bake in the center of the preheated oven for 10 to 12 minutes. Keep an eye on them as they turn golden quickly, and from there can burn. Remove the tray from the oven and let the cookies sit for a minute before lifting them carefully onto a cooling rack. Repeat until all of the cookie dough is baked.
• Let the cookies cool completely since they will crisp up as they cool. Avoid touching them during this time as they break easily. Once cooled, lay them between layers of waxed or parchment paper and store them in a tin.

OATMEAL LACE COOKIES

Steps:

• Preheat the oven to 350F: Line a baking sheet with parchment paper.

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:

• 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.

WHEAT FREE OATMEAL LACE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixer, cream butter or shortening and brown sugar. Add egg, vanilla, and pinch of salt ( about 1/8 teaspoon salt); beat until fluffy. Stir in oatmeal.
• *Special note about oatmeal: you have to use the quick-cooking kind - rolled oats will result in a crumble. If you only have rolled oats, briefly pulverize in a blender or food processor until small but not powdery.
• On a cookie sheet lined with parchment paper, wax paper, or a silpat mat, place tiny balls of dough (a little more than 1/2 teaspoon to get a 2" cookie - these spread!) about 2" apart.
• Bake exactly 6 minutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests 4 minutes for chewy, 5 for crisp, and I live at a high altitude so that may explain the change. Be sure to check them at 5 minutes.
• **Note about baking time - chewier cookies will be slightly opaque (or "doughy") looking in the very center when you take them out. Crisp cookies will have just turned clear.
• Let cool for just 2 minutes, then pick up the parchment paper or silpat mat and move the entire mat to a wire wrack. Do not try to remove the cookies until they are entirely cooled - they harden as they cool and will break if too soft.
• ***Try drizzling with melted chocolate, or sandwiching them together with buttercream or chocolate ganache. Rich and Delish!

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.

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.

AUNT GAIL'S OATMEAL LACE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
• Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.

FLOURLESS CHEWY OATMEAL COOKIES

Steps:

• Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
• In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
• Chill the dough 20 minutes.
• Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
• Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
• Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
• The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.