Oat Lacies

Of a whole Scottish-American collection of flourless macaroon-type cookies made with oats, this is the one I like the best. It isn’t essential to toast the oats for these lace cookies, which spread during baking into an openwork pattern with a slickly glazed base, but I do recommend it; the resulting nutty flavor can’t be achieved in any other way. (Incidentally, whenever I have time, I toast the oats for other oatmeal cookies, as well.)