Oatmeal lace cookies
Units
Temperature
Servings
Ingredients
- 225 g unsalted butter rounded
- 450 g light brown sugar rounded
- 180 g rolled oats rounded
- 23 g plain flour rounded
- 5 g fine salt rounded
- 50 g whole egg, 1 large egg, lightly beaten rounded
- 5 ml vanilla extract rounded
Method
Method
- Heat the oven to 190°C and line cool baking sheets with parchment or silicone mats.
- Melt butter and brown sugar in a saucepan over medium heat, stirring frequently, until smooth.
- Remove from the heat and stir in oats, flour, salt, beaten egg and vanilla until evenly combined.
- Drop level teaspoonfuls at least 5 cm apart. Bake for 5 to 7 minutes, watching closely, until evenly golden brown.
- Cool on the sheet for about 30 seconds, then lift carefully to a rack. Let the tray cool before the next batch.
Notes
- Use real butter; margarine changes the spread and set.
- Timing is narrow: pale cookies bend, while deeply browned ones turn bitter.
- Contains dairy, egg, wheat and oats. Store airtight with parchment between layers.