There are two reasons why I call these the "OhMyGod cookies":
- When you bite into one, the toffee-chocolate-oatmeal deliciousness melts in your mouth and you spurt out "OhMyGod". This has happened spontaneously to several people who have tried them.
- When you are putting them in a container to take to the event you baked them for, you look down and "OhMyGod" you've accidentally eaten 2 or 4 or 10 or the entire tray.
These photos are from the first time I made them. Since then, I have perfected the technique (baking time, how far apart on the tray, how big each drop of dough is--things that are particular to your equipment and oven). My most recent batch was much prettier (they can be very fancy looking cookies), but they were all demolished before I got around to taking photos.
If you didn't already have a reason to make them, here's a few more:
- They are EASY.
- Even though they look like a fancy-pants florentine, they take almost no time at all (15 minutes to mix up the batter and put them on the pan and then 12 minutes to bake).
- They are made of ingredients that any baker has on hand (butter, flour, oats, sugar, vanilla, eggs).
As usual, they are from my ever-favorite baker Lauren Chattman's book Mom's Big Book of Baking.
Oatmeal Lace Cookies
This recipe is easily doubled....and when doubled easily eaten.
- 1 1/2 c rolled oats (not instant)
- 3/4 c sugar
- 2 tbs all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 sticks butter, melted and cooled slightly
- 1 egg, beaten lightly
Bake at 325º for 12 minutes (or in my always-too-hot oven less than that) until they are golden and crispy looking. As Lauren Chattman says, "Carefully slide the entire parchment paper with the cookies onto a wire rack and let them cool completely."
When they are cool, drizzle melted semisweet chocolate chips on them in a fancy pattern if you like.