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Oatmeal Lace Cookies

Author/Submitted by: From "Cookies for Christmas," by Maria Robbins (St. Martin's Press, 1993, $6.95 paperback).
Servings: 48
Categories: Christmas / Cookies / Desserts

1 1/2  cups  Rolled oats
1/2  cup  All-purpose flour
3/4  cup  dark brown sugar, firmly packed
1/4  teaspoon  Baking soda
1/4  teaspoon  Salt
3  tablespoons  Butter
1/2  cup  Butter
1  large  Egg
1/4  cup  Heavy cream
1  teaspoon  Vanilla extract
1/2  cup  Dried currants, soaked in brandy
2  tablespoons  Brandy, optional

1. Heat oven to 350'F. In a large bowl, mix together the oats, flour, sugar, baking soda and salt. Melt the butter (3 tbsp and 1/2 cup) in a small, heavy saucepan over very low heat. In a small bowl beat the egg together with the heavy cream and vanilla extract. Stir in currants if using. Stir in melted butter. Stir the liquid ingredients into the oat-flour mixture and combine well. Drop by teaspoonfuls onto prepared cookie sheets, leaving at least 3" between each cookie. These will thin and spread out.

2. Bake 5-6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies hold their shape. With a spatula, carefully remove to a wire rack to cool completely. Store in an airtight container. Makes about 4 dozen.

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