These cookies are absolutely divine, words can hardly describe.
Chewy, caramely, light…these bad boys are are addicting I am just so impressed. They also look beautiful, and I now know why they are called “lace” cookies. Definitely tea-party appropriate. Me: I brought them to work where they were joyfully consumed.
Oatmeal Lace Cookies (from Chocolate & Carrots)
6-7 ounces butterscotch chips
3/4 cup salted margarine (or butter)
2 tablespoons boiling water
1 teaspoon baking soda
2 cups quick cooking oatmeal
1 cup sifted all-purpose flour
3/4 cup sugar
1. Melt butterscotch chips and butter in a saucepan over medium heat. Snack on extra butterscotch chips (if there are any). Once fully melted, remove from heat.
2. Mix boiling water with baking soda, then add this mixture to the saucepan. The mixture will froth and bubble, but this is perfectly normal.
3. Add oatmeal, flour, and sugar. Try a spoonful or two because there are NO EGGS in this recipe!
4. Preheat oven to 350 degrees F
5. Drop teaspoons of the batter onto an ungreased cookie sheet. No need to make the cookie perfectly round since that what makes these cookies pretty. And do not add more than a teaspoon because the cookie spread a lot when baking.
6. Bake 6-7 minutes (until light brown)
7. Remove from oven and let the cookies cool on the sheet for a minute or so.
8. Transfer cookies carefully to a cooling rack or free plate to let them cool completely. I broke a couple of cookies the first time I tried transferring them, careful as they are very fragile!
9. Sit down with a plate of these and snack to your fancy.