Not Your Grandmother's Oatmeal Cookies (aka the "OhMyGod Cookies")

There are two reasons why I call these the "OhMyGod cookies":

1. 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.
2. 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. 

True story.

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:

1. They are EASY. 
2. 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).
3. 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

Combine all the dry ingredients in a large bowl, then add the eggs, butter and vanilla. Drop 1/2 tbs or slightly more (I promise they will spread and get big) onto a baking pan covered with parchment paper. Make sure the cookies are 3-4" apart or they will melt together!

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.