Oatmeal Lace Cookies
Yield
3 dozenPrep
15 minCook
5 minReady
20 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rolled oats
|
|
| ½ | cup |
all-purpose flour
|
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
plus 1/2 cup extra |
|
| 1 | each |
eggs
large |
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
| ½ | cup |
currants
soaked in, 2 tablespoons brandy (optional) |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rolled oats
|
|
| 118 | ml |
all-purpose flour
|
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
butter
plus 1/2 cup extra |
|
| 1 | each |
eggs
large |
|
| 59 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
pure |
|
| 118 | ml |
currants
soaked in, 2 tablespoons brandy (optional) |
Directions
Heat oven to 350℉ (180℃).
In a large bowl, mix together the oats, flour, sugar, baking soda and salt.
Melt the butter in a small, heavy saucepan over very low heat.
In a small bowl beat the egg together with the heavy cream and vanilla extract.
Stir in currants if using.
Stir in melted butter.
Stir the liquid ingredients into the oat-flour mixture and combine well.
Drop by teaspoonfuls onto prepared cookie sheets, leaving at least 3 inches between each cookie.
These will thin and spread out.
Bake 5 to 6 minutes, until lightly browned.
Remove from oven and cool on cookie sheets for several minutes, until cookies hold their shape.
With a spatula, carefully remove to a wire rack to cool completely.
Store in an airtight container.
