These oatmeal lace cookies don’t last very long in my household. I don’t think they’ll last long in yours, either. They’re a long-time family staple at Christmastime, and all my aunts, uncles, cousins, siblings, etc. have the recipe handwritten on an index card, copied from Nana’s molasses-stained original. The cookies are simple to make – the rolling at the end is a bit tedious and time-sensitive…but very worth it! They’re very fragile if left as circles. And they taste better all rolled up. The original recipe says to roll around a wooden spoon, but as the picture shows, I just use a metal spatula…the wooden spoon is impossible!
2 1/4 cups quick cooking oats (I used old fashioned, but gently pulsed them through the food processor)
1 cup butter
1 1/2 cups packed dark brown sugar
1/2 teaspoon salt
1 tablespoon molasses
3 tablespoons all purpose flour
1 egg, slightly beaten
1 teaspoon pure vanilla extract
Place oats in a medium bowl. In a small saucepan, melt butter and stir in dark brown sugar. Pour sugar and butter mixture over the oats and mix well. Let this stand at room temperature overnight so the oats absurd the butter (I sometimes skip this step if I’m in a hurry).
On the next day, add salt, molasses, flour, egg, and vanilla. Mix well.
Drop by half-teaspoonfuls 2″ apart (be generous with the spacing; you don’t want them to stick together) on a well greased cookie sheet (or line it with parchment paper). Bake, one sheet at a time, in a 375 degree oven for 6-7 minutes. Let stand for 30 seconds, then remove each quickly and roll.
I think there’s something inherently healthy about eating cookies made from oatmeal (and cookies that are made from only 1/2 teaspoon of dough). So enjoy these buttery, crispy, oatmeal cookies this holiday season with a bit glass of milk. And don’t tell anyone you made oatmeal lace cookies because they won’t be around for long!
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