This is by far my husband’s favorite cookie. These cookies get their name from their lace-like appearance. The recipe has been adapted through the years and now I’m confident that it’s just right!
- Prep Time: 20m
- Cook Time: 12m
- Yield: 36-40 cookies
- Category: Dessert
Ingredients
- 1 c Quaker Oats® Old Fashioned Oats
- 1 c granulated sugar
- 1 1/2 tsp. all-purpose flour
- 1/4 tsp. kosher salt
- 1/2 c salted butter
- 1 large egg, lightly beaten
Instructions
- Preheat the convection oven to 325°F and prepare three cookie sheets with aluminum foil, dull side up.
- In a medium mixing bowl, combine the oats, sugar, flour, and salt. Stir well.
- Place butter in a small saucepan set over medium-low heat and melt until almost bubbling.
- Pour the hot butter over the oats mixture in the mixing bowl. Stir until the sugar is completely dissolved.
- Add in the beaten egg, stirring vigorously until the mixture is thick, about 1 minute.
- Drop the cookie mixture by scant teaspoonfuls at least 2-inches apart on the cookie sheets.
- Place the sheet pans in the oven and bake for 10 minutes, or until the edges are browned and the centers are golden. Watch carefully in the last 5 minutes, the cookies bake very quickly.
- Remove the pans from the oven and let the cookies cool for about 1 minute on the pan before transferring the foil to a cooling rack. Let the cookies cool completely before trying to remove them from the foil.
- **For sweet/salty caramel flavor, sprinkle the warm cookies with kosher salt.