The Perfect Oatmeal Lace Cookie

Delicious, attractive and easy to make!
Delicious, attractive and easy to make!

Nothing like the holidays to bring out family traditions! Every year, our family has a tradition of getting together the week before Christmas and we spend the entire day destroying my Mom's kitchen by baking every cookie imaginable. There are the usual tried-and-true recipes that are baked year after year (ginger-bread men, chocolate chunk cookies, sugar cookies, etc...), but there have been times when a new recipe is tried with stunning results! A few years back, I decided to improve upon the classic oatmeal cookie by ditching the raisins and adding coconut. I also left out any leavening agents such as baking soda as I wanted a flatter crispier cookie. Follow this quick and easy recipe for one of the most delicate delicious Christmas cookies you'll ever make!

Ingredients

  • 1/2 cup softened unsalted butter (1 stick)
  • 1/2 cup firmly packed light brown sugar
  • 3/4 cup sweetened flake coconut
  • 3/4 cup rolled oats
  • 1/4 all-purpose flour
  • 1/4 tsp salt
  • White and dark melting chocolate (optional)

 

Your brown sugar and butter should be golden-brown when fully melted together.
Your brown sugar and butter should be golden-brown when fully melted together.

Place a large glass bowl over a pot of simmering water (bain marie) and melt the brown sugar, butter and salt together until smooth. Make sure any hard brown sugar lumps are completely disolved by stirring frequently and breaking up with the back of a spoon (this may take about five minutes).

Stir remaining ingredients into the butter/brown sugar mix.
Stir remaining ingredients into the butter/brown sugar mix.

Next, add the coconut, rolled oats and flour and stir completely to mix.

Work quickly to avoid the batter getting too cool. When cooled, the batter will become hard to work with.
Work quickly to avoid the batter getting too cool. When cooled, the batter will become hard to work with.

Working quickly to avoid batter cooling and hardening, drop tablespoons of the batter onto cookie sheets lined with parchment paper spacing at least three inches apart.

What the flattened batter should look like.
What the flattened batter should look like.

 Next, using a flat spatula, press the cookies flat to a thickness of 1/2 an inch.

 Bake on the center rack of a 350 degree oven for 6-8 minutes and remove to cool.

Using melted white and dark chocolate, drizzle the cookies for an attractive look.
Using melted white and dark chocolate, drizzle the cookies for an attractive look.

If desired, you can decorate cooled cookies by drizzling white and dark chocolate across before removing from the cookie sheets. Allow the chocolate to harden completely before removing to cooling rack. Recipe makes about 16 cookies.

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Comments 4 comments

breakfastpop profile image

breakfastpop 6 years ago

Sounds like an interesting twist on an old-time favorite. Thanks.


Delaney Boling profile image

Delaney Boling 6 years ago Author

These go great with fresh berries and homemade vanilla ice creme. I have grandiose plans of incorporating these cookies into a dessert involving creme brulee - perhaps a Creme Brulee Napolean?


April Smith 6 years ago

My new friend Delaney Boling recommended I try this cookie recipee. I'm excited to do so! :) :) :)


Delaney Boling profile image

Delaney Boling 6 years ago Author

Aww April, you make me blush! :-)

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