If you love buttery toffee then you must try these. Although they’re called cookies, they’re actually more like candies. These are wafer thin, crisp and crackly like someone took the toffee center of a Heath candy bar, flattened it out and added some oatmeal to it in an attempt to make it more healthy.
This is seriously the easiest recipe ever. All you need to do is measure, dump, stir, scoop and bake. They’re so simple to prepare and they bake up in no time.
Feel free to make substitutions or additions to the recipe. I didn’t have the light brown sugar, dark corn syrup and quick oats that the recipe called for — only dark brown sugar, light corn syrup, and old-fashioned oatmeal — and the cookies still came out fantastic. My altered version is probably a little chewier compared to the original recipe due to the type of oats I used but overall they’re still quite crispy and taste great. I also added some chopped peanuts and almonds to the mix and it was delicious. You could even dip or drizzle the cookies with some melted dark chocolate and I’m sure that would be amazing, too.
Oatmeal Lace Cookies from Cook’s Country
Why this recipe works:
Light and delicate, this easy oatmeal cookie recipe makes an elegant holiday dessert from the most humble of ingredients. Using light brown sugar in the Oatmeal Lace Cookies recipe gave us the crisp cookie we were after. It has less moisture than dark brown sugar, which would have given us a chewier version.
Makes about 3 dozen
4 tablespoons unsalted butter
6 tablespoons light brown sugar
1/4 cup dark corn syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 cup all-purpose flour
1 1/2 teaspoons heavy cream
1/2 cup quick-cooking oats
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Bring butter, brown sugar, and corn syrup to boil in medium saucepan over medium heat. Remove from heat and whisk in vanilla, salt, flour, cream, and oats until well combined.
3. Using 1-teaspoon measuring spoon, drop batter 3 inches apart on prepared baking sheets. Bake until cookies are golden and no longer bubbling, 6 to 8 minutes, rotating and switching baking sheets halfway through baking time. Cool cookies on parchment on wire rack, about 20 minutes. Repeat with remaining batter. Once cookies are cool, peel off parchment. (Cookies can be stored in airtight container at room temperature for up to 2 days.)