Friday, December 20, 2013

Lacy Oatmeal Cookies

Every family has their Christmas cookie traditions. Mine is all about peanut butter balls. Seriously, those are good. But recently I was introduced to these special cookies via my boyfriend. These lacy oatmeal cookies were his absolute favorite holiday cookies growing up, and we were actually able to get the recipe from his grandma to try out for ourselves. I can't believe I'd never heard or even had these cookies before! A shame, because they are really delicious. And deliciously addictive. Oh yes, you can't just stop at one.


The recipe itself is deceptively easy. Some basic ingredients get whipped together in your mixer in just a few minutes, and then it's smooth sailing, right? Well! Let me lay down some knowledge on you - these cookies take love. These cookies take patience. Are they worth it? Absolutely. But you're going to need time, and it would be really helpful if you have two cookie sheets to use if you want the baking to not take all day. Just laying it down, man. You need to know before you try to start these at 9pm or something. Don't do that.


These cookies are really thin and flat, and that's the way they're supposed to be, so if you make them, don't be disconcerted when that happens. You're doing it right! And being so thin and light, you can totally eat four in a row and it's totally just like one regular cookie!

Lacy Oatmeal Cookies

1 cup (2 sticks), unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 Tablespoons all-purpose flour
2 cups quick oats

Preheat your oven to 350F. With an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes or so on medium-high speed. Next, add in the rest of the ingredients and beat until incorporated, on medium-low speed.

Line your cookie sheet(s) with heavy foil, shiny side up. Place level teaspoon-sized dollops of dough spaced at least two inches apart. You can usually get around 9-10 on a sheet.

Bake for 6-9 minutes until the cookies have flattened out and the edges are golden. Let cool COMPLETELY on the foil, then remove. You can re-use the foil for more cookies.

In Photos:

Butter and sugar get creamed together.

Add in the rest of the ingredients, it will look something like this.

This looks like a normal amount of dough, but just you wait. This will make a TON of cookies.

I forgot to take a picture of what they look like before they go in the oven and spread. But, for reals, use your measuring teaspoon to plop these out onto the foil. ONLY a teaspoon will get you this size! And only use foil! This is going to make A LOT of cookies, so if you have more than one cookie sheet, get them doubled up in there to bake. It will go much faster.

Make sure you cook them long enough and let them sit on the foil long enough before you try to remove them, or you will get something like this happening. Cookies stuck to foil. Is there such thing as non-stick foil? Because you may want to use that. Just keepin' it real.

Once they've COMPLETELY cooled, peel or pop them off carefully. Mine did not all turn out in pretty circles, but they still taste good. You can then re-use that foil for more batches.

Eat all of these! You've earned it!



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2 comments:

  1. Jen, these are awesome. My mother would be proud!

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    Replies
    1. We had to call her a couple times to make sure we were doing it right!! :)

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