After the dough was chilled, we rolled teaspoon fulls into little balls, placed them 3 inches apart on a silipat covered cookie sheet and baked them for 15-16 minutes. Oh, the heavenly aroma coming out of the oven! After the cookies were baked, we waited for them to cool so they don’t break their delicate little selves before putting them on a tray. Honestly, I could eat six of these at one time…but I nibbled on just one while another tray was baking in the oven. Later I made them at home, wrapped the cookies in baggies and, following Ilse’s good example of sharing, gave them to my neighbors. What a happy day!
Ilse's Lacy Cookies
- 1 cup quick cooking oats ( or 4 packages instant oatmeal)
- 1/4 cup flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup sugar
- 1/2 cup unsalted butter, room temperature
- 1 egg
- 1 tsp. Vanilla extract
- Whisk together oats, flour, baking powder and salt in a separate bowl.
- In a large bowl, beat sugar and butter until fluffy.
- Beat in egg and vanilla.
- Add oat mixture to butter mixture and stir until combined. With a spatula, scrape the bowl to form the dough into a ball.
- Chill the dough for 1/2 to 1 hour.
- Take a level teaspoon of dough and shape dough into balls. Place 3 inches apart on a silipat lined sheet. Bake at 325 for 15-16 minutes until golden. Remove from oven and leave cookies on the pan to cool. Then remove carefully with a spatula and set on a tray or plate. Only 58 calories per cookie! Enjoy!
Have your butter and egg at room temperature.
Use unsalted butter.
Let the cookies cool completely before transffering to a plate or tray.