OATMEAL LACE COOKIES
Steps:
- Preheat the oven to 350F: Line a baking sheet with parchment paper.
Nutrition Facts : Calories 102 kcal, Carbohydrate 14 g, Cholesterol 18 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 33 mg, Sugar 9 g, Fat 4 g, ServingSize 24 cookies, UnsaturatedFat 0 g
GLUTEN-FREE OATMEAL COOKIES
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
- In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
- In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
- Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.
Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g
WHEAT FREE OATMEAL LACE COOKIES
I have never found a better lace cookie recipe - these do just the trick, and they're even wheat free! Definitely do-not-add-flour! If you haven't made them before, realize that these will be almost paper-thin. Because they spread out tremendously, you only need to use a tiny ball of dough per cookie (1/2 tsp. was suggested in another recipe) and should allow 2" space in between. I also recommend that you use an oven thermometer to double check your oven temp., as a cookie that takes this little time in the oven requires great accuracy! ENJOY! ***Special note: To make these gluten-free, be sure to use gluten-free oats.
Provided by laurenlikesfood
Categories Drop Cookies
Time 9m
Yield 12 dozen, 144 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a mixer, cream butter or shortening and brown sugar. Add egg, vanilla, and pinch of salt ( about 1/8 teaspoon salt); beat until fluffy. Stir in oatmeal.
- *Special note about oatmeal: you have to use the quick-cooking kind - rolled oats will result in a crumble. If you only have rolled oats, briefly pulverize in a blender or food processor until small but not powdery.
- On a cookie sheet lined with parchment paper, wax paper, or a silpat mat, place tiny balls of dough (a little more than 1/2 teaspoon to get a 2" cookie - these spread!) about 2" apart.
- Bake exactly 6 minutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests 4 minutes for chewy, 5 for crisp, and I live at a high altitude so that may explain the change. Be sure to check them at 5 minutes.
- **Note about baking time - chewier cookies will be slightly opaque (or "doughy") looking in the very center when you take them out. Crisp cookies will have just turned clear.
- Let cool for just 2 minutes, then pick up the parchment paper or silpat mat and move the entire mat to a wire wrack. Do not try to remove the cookies until they are entirely cooled - they harden as they cool and will break if too soft.
- ***Try drizzling with melted chocolate, or sandwiching them together with buttercream or chocolate ganache. Rich and Delish!
Nutrition Facts : Calories 34.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.3, Sodium 2.9, Carbohydrate 5.3, Fiber 0.1, Sugar 4.5, Protein 0.2
WHEAT-FREE OATMEAL LACE COOKIES
Found this cookie in "Recipes from Iowa with Love". It is a very crisp cookie that can satisfy anyone wheat allergy or no. I have used regular oats and still had an edible cookie.
Provided by quixoposto
Categories Drop Cookies
Time 20m
Yield 96 cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Beat in egg, vanilla and salt.
- Add oats and blend thoroughly.
- Drop by 1/2 teaspoons 3 inches apart on greased cookie sheets.
- Flatten slightly with back of spoon.
- Bake at 325 for 8-10 minutes.
- Let cool a bit before removing from sheet.
Nutrition Facts : Calories 30.3, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.5, Sodium 20.7, Carbohydrate 4.5, Fiber 0.3, Sugar 2.5, Protein 0.5
OATMEAL LACE COOKIES
These cookies are are more like sweet "crisps". They are thin and crispy, and have a noticable buttery flavor. Wonderful served with a fruit or cream type dessert. My favorite is ice cream. YUM!
Provided by PanNan
Categories Dessert
Time 1h28m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Beat sugar and butter until well blended.
- Beat in flour, vanilla and salt.
- Stir in oats.
- Form into a ball. (See photo).
- Cover and refrigerate cookie dough 1 hour.
- Line 2 baking sheets with parchment paper.
- Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.).
- Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
- Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo).
- Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
- Let cookies rest on sheets 1 minute.
- Using spatula, transfer cookies to a rack and cool completely.
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