These cookies do not last long at our house. We eat them by the dozen. My sister, Eliza, is the Oatmeal Lace Cookie Queen…at least at eating them.
They are so thin and delicate and when you take a bite, they are slightly chewy and sweet. So good.
On the difficulty scale of 1-10 (10 being the hardest), these are probably an 6/7 on your first attempt. But, as you experiment with how they are supposed to be handled, the difficulty drops down to about a 2/3. They are completely worth it. Enjoy!
Don’t forget this week’s giveaway!
Oatmeal Lace Cookies
- 6-7 ounces butterscotch chips
- 3/4 cup salted margarine (or butter)
- 2 tablespoons boiling water
- 1 teaspoon baking soda
- 2 cups quick cooking oatmeal
- 1 cup sifted all-purpose flour
- 3/4 cup sugar
- In a medium pot, melt the butterscotch chips and margarine over low heat.
- Remove from heat.
- Combine boiling water and baking soda in a small bowl.
- Add baking soda water to pot.
- Add the oatmeal, flour and sugar.
- Preheat oven to 350°.
- Drop (drop doesn’t mean to shape them into a ball, just drop them…this allows them to be lacey) by teaspoon (AND NO MORE) onto ungreased cookie sheet.
- Bake for about 7 minutes or until light brown.
- Set the cookie sheet on a cooling rack and let cool for about 1 minute (This is the tricky part. You have to work with your sharp metal spatula at this point and work it under different cookies until they come up and can be quickly transferred to the cooling rack without falling through the wire. Once they are ready to be transferred to the cooling rack, work quickly to get them all off the cookie sheet so that they don’t harden and break when you try to get them off. (This may take a couple of tries.) Don’t worry, though, they are totally worth it. They are sooo good.
Do you have a cookie that you and your family can’t get enough of?