Small Batch Lace Cookies

Course Dessert

Cuisine American

Keyword crisp oat cookies, florentine style cookies, oatmeal lace cookies, small batch cookies

Prep Time 25

Cook Time 9

Total Time 34

Servings 4 cookies

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

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

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.