Oatmeal Lace Cookies
Yield
2 dozenPrep
10 minCook
12 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
oats, quick cooking
|
|
| 1 ½ | cups |
brown sugar
dark, firmly packed |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
, not margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
oats, quick cooking
|
|
| 355 | ml |
brown sugar
dark, firmly packed |
*
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
, not margarine |
|
Directions
Heat oven to 350℉ (180℃).
Finely blend in a blender or food processor the 1 cup of quick-cooking oatmeal until it is flour-like.
To this flour, add the brown sugar, egg, vanilla, salt and melted butter.
Mix well until you have a thick dark brown batter.
Drop by teaspoonfuls onto a buttered cookie sheet 2 to 3 inches apart.
The cookies will spread into large, thin circles while baking.
Bake for 12 minutes.
Remove cookies with a spatula while they are still warm.
As soon as they cool, they harden and will stick.
If that happens put them back in a warm oven for a few seconds until they are soft enough to remove.
Store when cool in a tightly covered container.
