Small Batch Lace Cookies
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Thin, crisp oatmeal lace cookies made in a small saucepan, about four to a batch.
Ingredients
- 4 tbsp old-fashioned oats
- 2 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp heavy cream
- 2 tbsp light corn syrup
- 1 tbsp salted butter
- ⅛ tsp vanilla extract
Equipment
- saucepan
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F and line a baking sheet. Stir the oats and flour together in a small bowl.
- In a 1-quart saucepan over medium heat, warm the sugar, cream, corn syrup, and butter until the butter melts and the mixture starts to bubble.
- Turn the heat down and cook for 1 minute. Take the pan off the heat and stir in the vanilla, then the oats and flour.
- Let the batter sit for 10 minutes so it thickens a little.
- Drop about 1½ tablespoons of batter per cookie onto the baking sheet, a few inches apart. They spread a lot, so bake only a few at a time.
- Bake for 6 to 8 minutes, until the lacy edges turn light golden. Let them sit on the pan for about 1 minute, then carefully move them to a rack.
Notes
This makes 4 or 5 cookies.
Nutrition
Serving: 40g | Calories: 150kcal | Carbohydrates: 24g | Protein: 1.5g | Fat: 6g | Saturated Fat: 3.6g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 31mg | Potassium: 34mg | Fiber: 0.6g | Sugar: 18g | Vitamin A: 198IU | Vitamin C: 0mg | Calcium: 11mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cookies; old-fashioned oats counted as rolled oats. Brands and portions vary, so use it only as an approximation.