Hey, Peeps. It occured to me that as I do my baking and cooking, I should turn my culinary creations into a blog post, so here goes.
These are my very favorite cookies of all time. We call them Lace Cookies. They're similar to Pepperidge Farm Brussels, only I think they're better. They're somewhat labor intensive, but it's SO worth it. My neighbors MAKE me bake them for the neighborhood cookie party every year. One year, I didn't make them, and I thought I was going to be lynched.
Lace Cookies
Ingredients:
Ingredients:
2/3 c. butter
2 c. quick oats
1 c. sugar
2/3 c. flour
¼ c. corn syrup
¼ c. milk
1 t. vanilla extract
¼ t. salt
2-3 c. semi-sweet chocolate morsels
1. Preheat oven to 375 degrees. Line your cookie sheets with non-stick Teflon sheets or parchment paper.
Heat butter in saucepan over low heat until just melted. Remove. Cool slightly.
Heat butter in saucepan over low heat until just melted. Remove. Cool slightly.
2. Mix oats, sugar, flower, and salt in a large glass bowl or measuring bowl.
3. Stir
corn syrup, vanilla, and milk into melted butter. Mix wet ingredients
into the dry ingredients in the large glass bowl.
4. Put
glass bowl into a larger bowl that's filled with hot water. This
keeps the mixture warm and easy to spread.
5. Use
a plastic or metal spatula to spread the cookie dough. The dough must
be quite thin. Just a little dollop will do. You can make them bigger if you'd like, but they should all be about the same size.
If your spatula gets sticky, you can just warm it in your water bath, wipe it, and continue to spread your dough thinly on the liners.
I put about 12 on each cookie sheet. They will spread out a little.
6. Bake
7-10 min. until the edges are crispy. Watch them closely until you figure out what works in your oven. I have an electric convection oven and a gas oven, which both vary with cooking times. I prefer to make sure the edges
are darker than lighter because these are much better when they're
crispy.
7. Cool
slightly, then lift off of the liner and place onto foil sheets to
cool thoroughly.
8. Match
up the cookies to size.
9. Heat
about 2 cups of chocolate morsels in a microwave on low (I find that
heating mine for 3 min. on power level 5 works perfectly).
10. Stir
morsels, then spread a cookie with as much chocolate as you'd like
(about a teaspoon or so), then apply another cookie on top to make a
sandwich.
Let
cool, then enjoy with a large glass of milk!
The
other perk is that you might have leftover chocolate, so mix it in
with some pretzels and save them for your cookie tray. Yum.
Thanks
again for reading! Fondly, Tami
P.S. If you keep these in the freezer, they keep very well, especially since they're out of eyesight.
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