Chocolate Drizzled Oatmeal Lace Cookies Recipes

CHOCOLATE-DRIZZLED LACE BRITTLE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line cookie sheet with cooking parchment paper.
• In 2-quart saucepan, melt butter over medium heat. Stir in sugar and corn syrup. Heat to boiling over medium-low heat, stirring constantly, until sugar is dissolved. Remove from heat. Stir in flour, almonds and vanilla until blended. Quickly spread mixture into 11x10-inch rectangle on cookie sheet.
• Bake 10 minutes or until brittle spreads thin and is deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over brittle. Let stand 1 hour or until chocolate is firm. Break into irregular pieces.

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.

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.

DRIZZLED OATMEAL COOKIES

Steps:

• Heat oven to 350°F
• Combine brown sugar and 1 cup butter in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add water; continue beating until well mixed.
• Reduce speed to low; add oats, flour, cinnamon, baking soda and salt.
• Beat until well mixed.
• Shape dough into 1 1/2-inch balls. (Dough will be sticky.)
• Place 2 inches apart onto ungreased cookie sheets.
• Flatten to 2-inch diameter with bottom of glass dipped in sugar.
• Bake for 12 to 15 minutes or until lightly browned.
• Let stand 1 minute; remove from cookie sheets.
• Cool completely.
• Combine all drizzle ingredients except milk in small mixer bowl.
• Beat at low speed, scraping bowl often and gradually adding enough milk for desired drizzling consistancy.
• Drizzle over cooled 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.