Oatmeal Lace Cookies

You are looking for the easy Christmas cookie recipes to make for your family and best friends. Specially, you would like to know How To Make Oatmeal Lace Cookies.

- 3/4 cups (6oz/185g) sugar
- 3/4 cup (2/1/2oz, 175g) quick-cooking oats
- 3/4 cup (4oz/125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup (4oz/125g) plus 2 tablespoons unsalted butter, melted
- 1/4 cup (2fl oz, 60ml) whole milk
- 1/4 cup (3oz/90g) unsulfured light molasses
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract

Chocolate Coating
- 8 oz (250g) semisweet or bittersweet chocolate, chopped
- 2 teaspoons vegetable shortening

Makes about 4 dozen cookies

Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper.

In a bowl, combine the sugar, oats, flour, and baking powder. Add the melted butter, milk, molasses, orange zest, 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 (2.5cm) in diameter and spacing them 3 inches (7.5cm) apart. Bake the cookies until brown on the edges, about 10 minutes. Lift the parchment paper with the cookies and transfer to a work surface. Let cool completely.

Meanwhile, to make the Chocolate Coating: Combine the chocolate and shortening in the top pan of a double boiler or in a heatproof bowl. Set over (not touching) simmering water and stir until the chocolate is melted and smooth. Remove from the 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.

Oatmeal Lace Cookies

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