The Perfect Oatmeal Lace Cookie
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!
- 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)
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).
Next, add the coconut, rolled oats and flour and stir completely to mix.
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.
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.
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.