Oatmeal Lace Cookies

By bgmart94

Ingredients

• 3/4 cup sugar
• 3/4 cup quick-cooking oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup plus 2 tablespoons unsalted butter, melted
• 1/4 cup whole milk
• 1/4 cup unsulfured light molasses
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla extract

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper.

In a bowl, combine the sugar, oats, flour, and baking powder. Add the melted butter, milk, molasses, orange zest (if using), and vanilla and stir until just blended. Let the batter stand for 15 minutes.

Drop heaping tablespoonfuls of the batter onto the prepared baking sheets, forming rounds about 1 inch in diameter and spacing them 3 inches apart. Bake the cookies until brown on the edges, about 10 minutes. Lift the parchment paper with the cookies and transfer to a work suface. Let cool completely.

If dipping in chocolate:

8 oz. semisweet or bittersweet chocolate, chopped
2 teaspoons vegetable shortening

Combine the chocolate and shortening in the top pan of a double boiler or in a heatproof bowl. Set over simmering water and stir until the chocolate is melted and smooth. Remove from heat.

Gently peel the cookies from the paper. Line the baking sheets again with parchment paper. Dip about half of each cooled cookie in the Chocolate Coating. Place on the prepared baking sheets. Refrigerate until the chocolate sets, about 20 minutes. Gently remove the cookies from the paper.