The theme for the week was desserts and given that my schedule has been crazy lately, I requested something simple. Enter these cookies from Joanna at Newly Wed and Newly Cooking. She's fairly new to cooking and blogging as her blog name would suggest. In her notes accompanying the recipe, Joanna said it is an old family recipe that her mother or grandmother had found a number of years back.
I'm glad that she chose to share these with me because not only do they form a beautiful, delicate lacy pattern, but they're just plain addicting to eat. This is a cookie like none other that I have tried! Very unique! They are extremely thin and crunchy...almost like a sugar candy. The flavor is rich and buttery with a hint of chewiness and added nutty flavor from the oatmeal. You could almost pop them in your mouth one after another as if they were potato chips...but don't do that unless you want to weight 10000 pounds!
I found that I preferred mine cooked only 5 minutes. By the time they cooled enough on the pan to hold their shape, they got more toasty and caramelized than I'd like. Some people might like this but I prefer a lighter colored cookie for the aesthetic value and still plenty of crunch. Last but not least, this made A LOT of cookies...I think about 6 dozen. So, to balk at temptation, feel free to halve the recipe.
I submitted the Macademia Lemon Bars and hope whoever received them enjoyed them as much as our guests and I did. I'm pretty much drooling thinking about the buttery, tart goodness of that dessert...
One Year Ago: Swiss Chard Lasagna Florentine
Two Years Ago: Pineapple Teriyaki Chicken
Three Years Ago: Slow Cooker Pulled Pork
Oatmeal Lace Cookies
- 1/2 cup sugar
- 1/2 cup flour
- pinch salt
- 1/4 tsp baking powder
- 1/2 c oats (not instant)
- 2 Tbsp heavy cream
- 2 Tbsp light corn syrup
- 1/3 cup melted unsalted butter
- 1 tsp vanilla extract (optional)
- Preheat oven to 375F.
- In a medium mixing bowl, sift together sugar, flour, salt, and baking powder. Add the remaining ingredients and mix together until well blended.
- Using a 1/4 tsp measuring spoon, drop heaping spoonfuls about 4 inches apart onto ungreased baking sheets.
- Bake for 6-8 minutes until lightly browned. (As stated above, I preferred 5 minutes)
- Let cool a few minutes before removing from baking sheets.
Source: Unknown as submitted by Newly Wed and Newly Cooking