Wednesday, March 6, 2013

Oatmeal Lace Cookies

Confession: I actually prefer desserts that aren't chocolate. Carrot cake with cream cheese frosting. Snickerdoodles. French macarons. Coconut macaroons. Coffee Heath Bar Crunch ice cream.

So then there is the oatmeal cookie. Most people are not a fan but I blame that on the whole raisin thing; some people love 'em, some people hate 'em (for the record, I love a good raisin). I think oatmeal cookies can be delicious on their own but are also perfect to add tons of mix-ins (chia seeds, nuts, dried fruits, shredded veggies, etc.). This particular cookie recipe is almost toffee in taste and texture but the addition of oats add a bit more bulk and the butterscotch chips get all melty.

Oatmeal Lace Cookies with Butterscotch
 1 cup brown sugar
3 tablespoons sugar
1/2 cup butter, softened

Cream all those together. Yum, right?

Add in: 

1 egg
2 teaspoons vanilla

Then add in the dry ingredients:

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oats
3/4 cup flour (I used combos of white, whole wheat pastry flour, and even oat flour)

And technically you could just leave well enough alone but add this: 

1 cup butterscotch chips

Mix it on up. Using a cookie scoop or fancy spoons, plop a hefty tablespoon of batter down with about three inches in between each cookie. Bake at 375 degrees for about 8-10 minutes. They might start to look a little toasty but that is normal. When done, take out of the oven and let rest on the cookie sheet for a few minutes. Once stable enough to move with a spatula, let cool on a cookie rack or paper towel. They will be crispy, delicate, and delicious.

Bake them. Do it now. 


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