Oat Lacies

Preparation info

  • Makes about

    30

    3 inch cookies
    • Difficulty

      Easy

Appears in

Mrs. Witty's Monster Cookies

Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

  • About

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.)

Ingredients

  • 2 cups regular (not quick-cooking) rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • ¼ teaspoon almond extract or 1 teaspoon vanilla extract

Method

  1. Place an oven rack in the center position and preheat the oven to 325°F, if you’re going to toast the oats; otherwise, set it for 350°F. For baking the cookies, cover a baking sheet with aluminum foil and grease the foil lightly.
  2. To toast the oats: Spread them on another large baking sheet or a jelly-roll pan and bake them at 325°F, stirring them often and watching carefully, until they have toasted lightly and evenly, about 15 minutes; they should be a pale gold and smell deliciously nutty. Cool the oats and reset the oven to 350°F.
  3. Stir together the cooled oats, baking powder, and salt; set aside.
  4. In a mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, mix together the butter and sugar until they are completely combined. Stir in the beaten eggs and the almond or vanilla extract thoroughly, then stir in the oat mixture.
  5. Drop the mixture by heaping teaspoonfuls onto the foil-covered baking sheet, placing them well apart; flatten each mound slightly with a rubber spatula.
  6. Bake the cookies in the center of the preheated oven for 12 to 14 minutes, until they are golden brown with slightly browner edges; don’t overbake them. Slide the foil onto a large wire rack and cool the cookies on the foil. Store the cookies in a covered container at room temperature for a few days, or in the refrigerator or freezer for longer storage. If they should soften during storage in damp weather (or from the refrigerator or freezer), warm them for 5 minutes in a 300°F oven and cool them again before serving.