Oatmeal Lace Cookies
15m prep 12m cook 1h 27m ready
About sixty 2-inch cookies These are grown-up oatmeal cookies. Because they are so fragile, some will inevitably break, and when they do, crumble them over ice cream.
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Ingredients
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) sugar
- ½ cup packed (115g) light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter, melted
- 1 large egg
- 1 tablespoon (15g) milk
- (Finely grated zest of 1 lemon)
- ½ teaspoon vanilla or almond extract
- 1 cup (100g) old-fashioned rolled oats
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Step 1.
Stir together in a medium bowl until well blended: ¾ cup (95g) all-purpose flour; ½ cup (100g) sugar; ½ cup packed (115g) light brown sugar; ½ teaspoon baking soda; ½ teaspoon salt; 1 stick (4 oz or 115g) unsalted butter, melted; 1 large egg; 1 tablespoon (15g) milk; (Finely grated zest of 1 lemon); ½ teaspoon vanilla or almond extract
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Step 2.
Stir in: 1 cup (100g) old-fashioned rolled oats
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Step 3.
Refrigerate the batter for 1 hour.
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Step 4.
Preheat the oven to 400°F. Line 2 baking sheets or cookie sheets with parchment paper or silicone liners.
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Step 5.
Drop the batter by the teaspoon onto the baking sheets and bake 1 sheet at a time, rotating the sheet halfway through, until golden brown, 10 to 12 minutes. Let cool completely on the sheet on a wire rack.
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