Oatmeal Lacies Recipes

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.

LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

OATMEAL LACIES

Steps:

• In a blender or food processor, blend 1 cup quick oats to a flour like consistancy.
• In a mixer, combine:oat flour" and brown sugar.
• In a separate bowl combine egg, vanilla, butter, and salt, mix well.
• Slowly pour"wet" mixture into"dry" mixture, mix to a thick batter consistancy.
• Stir in remaining 1/2 cup oats, mix well.
• Drop by level teaspoonfulls onto greased cookie sheet about 2-3" apart (do not put them any closer, they spread very thin).
• Bake at 350 for 8-10 minutes, or untill edges start turning golden brown.
• Remove from cookie sheet while still warm (do not leave them on cookie sheet, or they will harden to the bottom and you will have to re-heat them to soften them) and transfer to a wire cooling rack.
• Re-grease pan each time.

LACY OATMEAL CRISP COOKIES

Steps:

• Pre heat oven to 350 degrees.
• Cream together butter, sugar, vanilla and salt.
• Fold in the oatmeal, one cup at a time until combinded.
• Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
• Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.

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.

LEMON-OATMEAL LACIES

Steps:

• Preheat oven to 350 degrees. Coat baking sheets with cooking spray; line with parchment, and spray parchment.
• With an electric mixer on medium speed, beat butter and sugar until crumbly. Add eggs, vanilla, zest, and salt. Beat until pale and smooth, about 1 minute. Mix in baking powder and oats. Let stand 10 minutes.
• Drop batter by the teaspoon, 3 inches apart, onto prepared sheets. Press each into a round with the back of a spoon. Bake until golden, about 9 minutes. Transfer cookies (still on parchment) to wire racks to cool completely. Carefully remove from parchment with a spatula.

BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 40 minutes.

COCONUT OATMEAL LACE COOKIES

Steps:

• Make cookies
• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
• Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
• Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
• Decorate with chocolate
• Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.