Whitney’s Oatmeal Lace Cookies

oatmeal-lace-cookies
Oatmeal Lace Cookies
1/3 cup unsalted butter
3 packets maple & brown sugar oatmeal
1/4 cup pure cane sugar
1/3 cup firmly packed light brown sugar
1/8 teaspoon fine salt
1 teaspoon pure vanilla extract
1 large egg
Almond slices for garnish, optional
Melted dark chocolate for garnish, optional
Melt the butter in a microwave safe mixing bowl.
Add the oatmeal, cane sugar
,
brown sugar, and salt. Stir the mixture together until combi
ned.
Stir in the vanilla and egg until combined.
Cover the bowl with plastic wrap and refrigerate for 20 mi
nutes.
Preheat an oven to 350 degrees F. Line a cookie sheet with
a silicon mat or parchment paper.
Using a small ice cream scooper, drop the chilled dough onto th
e mat or paper. Separate the
dough balls a few inches from each other to give the dough room
to spread. Flatten the dough
balls slightly.
Bake the cookies for 10 to 12 minutes or until the edges have br
owned. The cookies will
continue to cook on the cookie sheet. Allow the cookies to sit
on the cookie sheet for about 5
minutes. Using an offset spatula, gently transfer the cookies
to a wire rack to cool and harden.
Optionally, garnish with the almonds and a drizzle of the
chocolate.
Makes about 1 1/2 dozen cookies.
Variations:
For cannoli cookies
,
wrap the warm cookies around a greased wooden spoon handle and ge
ntly
press together to form a cylinder. Allow the cannoli cookies to
cool completely before removing
from the spoon handle.
For the dessert bowl, turn a muffin pan over and grease
the upside down cups. Place the warm
cookies over the cups and lightly press to shape around the cups
. Allow to cool completely
before removing.
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