Sunday, August 16, 2009

My Favorite Cookie Recipe (well, one of them, anyway!) (Buttery Oatmeal Lace Cookies)

There is a story attached to this recipe. It comes from my wonderful Aunt Ann who is now in her eighties. She hates to cook. She won't even make brewed coffee in the morning - instant is okay in her book. And she will readily tell you she is not a baker!

Maybe not, but these cookies are simply the best! They were my Dad's favorite cookie. The ingredients are simple, the method is about as easy as it gets, but this recipe is proof positive that sometimes the whole is greater than the sum of its parts (if you have ever made Ina Garten's Portobello Mushroom Lasagne from "Barefoot Contessa at Home", then you know exactly what I am talking about). If you don't have the book, download the recipe from the Food Network at

Make a batch tonight (the cookies, not the lasagna). You probably already have the ingredients on hand. Roll into 1/2 teaspoon-sized balls, place on a tray and freeze. When completely frozen, store in a plastic freezer bag in one layer. These can go directly from the freezer into the oven, so bake off as many as you need, keeping extras in the freezer so you will always have them available to feed your addiction!

4 oz. unsalted butter
1 cup granulated sugar
1 egg
3 tablespoons unbleached flour
1/4 teaspoon baking powder
1/2 teaspoon Kosher salt
1 teaspoon pure vanilla extract
1 cup quick-cooking oats

Place butter in a saucepan and melt over medium heat. Remove from heat and stir in sugar. Blend well, then add remaining ingredients. Chill dough for at least one hour.

Preheat oven to 350-degrees.

Using a ½ teaspoon measure, scoop out dough in that amount and roll into balls. Place on a baking sheet lined with a Silpat or with parchment. Space cookies at least 2 inches apart as they will spread.

Bake cookies for 8-10 minutes until just golden. Do not overbake, as they will continue to brown. Remove from oven and let sit for 3 minutes. Using a large spatula, remove cookies to cooling rack and cool completely.

Yield: approximately 4 ½ dozen 2-inch cookies

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