Buttery Oatmeal Lace Cookies

These cookies are by far my favorite cookie of all time.  I’ve been eating and making them since I was in elementary school when I found the recipe in my parents’ Mrs. Fields cookbook.  They’re ultra thin, crispy from the massive amounts of butter used and have a satisfyingly chewy texture from the rolled oats.  It’s essentially another mix and bake recipe that takes little to no time.  I’m warning you, they’re addictive!

Oatmeal Lace Cookies
Makes about 20 cookies
Total Time: 20 min

• 1.5 sticks unsalted butter, melted and slightly cooled
• 3/4 cup plus 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1.5 cups uncooked rolled oats (don’t use instant)
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt
• 1 large eggs

Heat oven to 325F. Cover a baking sheet with parchment paper or a silpat. Mix all ingredients together, adding the egg in last. Place about 1 tablespoon of batter on the baking sheet leaving 2-3 inches between each cookie (due to the butter they spread a lot).  

Bake for 11 min until a light golden brown.  Once the cookies cool, they should slide right off the parchment.

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