Oatmeal Lace Cookies

Lace cookies are a little tricky to make. But these Oatmeal Lace Cookies are worth making the effort. Just be sure to leave plenty of room between the cookies because they spread a lot.

Oatmeal Lace Cookies

1/2 cup butter or margarine
3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 350 degrees. Line an 18 by 12-inch half sheet pan with a Silpat Mat.

Beat the butter and sugar together until creamy. Blend in the flour, salt, milk and vanilla. Stir in the oats.

Place cookie scoops of the dough on the Silpat lined half sheet pan, spacing the cookies far apart and leaving lots of room to expand. On the 18 by 12 half sheet you should expect about 6 cookies at a time.

Place the cookies in the oven and bake for about 10 minutes, or until the cookies are bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly. The baking time may need to be adjusted according to your oven.

Remove the cookies from the oven and place them, still on the Silpat, on a cooling rack to cool completely.

Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.)

Once they are cooled, very carefully peel the silpat away from the back of the lace cookies. Be careful because it is very easy to break the cookies.

If holding the cookies for any lengths of time place them in an airtight container.

This recipe will make about 4 dozen Oatmeal Lace Cookies.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop