Makes minimum 24, but sometimes 30
1 stick (1/2 cup) of unsalted butter
2 1/4 cups of brown sugar (light or dark)
2 1/4 cups of rolled oats (NOT quick oats or steel cut oats)
2 TBSP of all purpose flour (or chickpea flour for GF cookies)
1/2 – 1 tsp of vanilla (depending on how much you like vanilla)
Baking Pan (the more the better)
Parchment paper (or silicon mats in a pinch but I find they won’t cook as well)
Saucepan (2qt is just fine)
- Preheat oven to 375 F (190 C). Line baking sheets with parchment paper or silicon baking mats and put by your stove.
- Heat butter and brown sugar in saucepan over medium heat, stirring frequently until butter has melted and mixture is smooth. (aka caramel!)
- Stir in oats, flour, salt, egg, and vanilla. Mix till they are totally covered.
- Using a teaspoon as soon as your fingers can take the heat, drop cookie batter by the onto baking sheets – it will be sticky. These cookies WILL spread so leave space between them – at least 2 inches. Then into the oven.
- This is the tricky part depending on how your oven bakes. I have found between 6-7 minutes is perfect, but you need to watch them the first time to find out what is best for your oven. You want them just browning on the edge. Any less and they will be too soft, and more and they will burn.
- If you use parchment paper let them cool at least one minute before removing and putting them on a rack to cool completely. If you use silicon I have found it’s hard to remove them before 2 minutes or so.
- Let them totally cool – they should just snap a tiny bit – but they will be delicious no matter what really.
- Store in an airtight container if you have any left.
Adapted from: addapinch.com/oatmeal-lace-cookies-recipe/ with some changes I have made the more I’ve made them.