Easy Oats Lace Cookies

Cookies are one of the most commonly baked goodies in my family. My kids often ask me to bake cookies and those finish in no time. They always want me to bake chocolate chip cookies and offer their helping hands with whole heart. There is a secret intention behind this. Half the chocolate chips disappear by the end of it. Now you got it right? Now that summer vacation has started, it’s an interesting activity for them to get involved in my baking experiments. Chocolate chips are not in stock and I wanted to bake something different with them. So, we decided to bake these lace cookies which can be done in a very short while and with no wait for chilling the batter. It just needs stirring all the ingredients together on stove top and then a bake.

Oats lace cookies are very thin, crispy and buttery cookies with a sweet caramel flavor. Their delicate and see through appearance explains their name. Lace cookies can be made with oats, nuts etc. I used oats flour. If you are in a mood to indulge in, you can try making a lace cookie sandwich with melted chocolate or peanut butter or nutella.

Ingredients: (Yields 22 cookies)

  1. Rolled oats flour     1 cup (100 gm)(Read tip no:1 at the bottom of the page for further information)
  2. Light/Dark brown sugar packed     1/2 cup(100 gm)
  3. Butter    5 tbsp
  4. Salt   1/4 tsp
  5. Milk   2 tsp
  6. Vanilla  extract  1 tsp

Method:

  1. Melt butter in a pan.
  1. When the butter melts, add brown sugar, oats flour, salt, milk and mix on a  medium flame for 1 min.
  1. Switch off the flame. Add vanilla extract and mix.
  1. Let the batter cool for 5 to 10 mins. The mixture thickens when it cools.
  2. Preheat oven at 180-degree Celsius/ 350-degree Fahrenheit for 10 mins. By the time oven preheats, oats batter is ready to bake.
  3. Prepare two or three cookie sheets lined with parchment paper. Pour one teaspoon full of batter in the cookie sheet with each separated by at least 2 to 3 inches. (Read tip no:2)
  1. Bake for 6-8 mins until the sides of the cookies turn golden brown.
  2. Bring the cookies out of the oven and let it cool on the cookie sheet for 5 minutes. (Read tip no:3)

Tips:

1. I used old fashioned rolled oats and pulsed it 3 to 4 times in a mixer to get a coarse mixture.If you are using cup measurement, prepare flour first and then measure it for being more accurate.

2. Make sure to pour cookie batter at least 2 to 3 inches apart. While baking, the cookies spreads in to a thin lace.

3.When the cookies are out of the oven, they are very fragile. Let them cool for a while before taking out of the sheet.

4. You can store it in an airtight container for one week.

5.I used only half of the above quantity and got 11 cookies. You can bake the cookies in batches also.