Comments on: Oatmeal Almond Lace Cookies

By: mj

mj — Sat, 27 Mar 2010 01:32:51 +0000

very simple reason they stuck–you didn’t follow the recipe’s procedures. honey/corn syrup substitutions and non-toasted almonds are not the problem. the problem is with such thin delicate cookies you need to line the cookie sheets with parchment paper. it doesn’t look like you did, from the pics. just follow what the original recipe told you to do (complete cooling process) and i’m sure they will turn out! in fact i’m trying them tonight….

By: Marion

Marion — Thu, 23 Apr 2009 13:51:38 +0000

I make these all the time and my kids love them I line the pan with tin foil and once they come out of the oven I slide the tin foil off to cool and when they are cooled down I carefully peel them off the tin foil well worth it as all I have to do is mention that I’m making oatmeal lacies and everyone starts drooling.
Hope this helps. My son even asked me to make some for his wedding reception even though it is being catered.

By: Frosted Sugar Cookies | sugarlaws

Frosted Sugar Cookies | sugarlaws — Thu, 20 Nov 2008 12:31:15 +0000

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By: R. FARRELL

R. FARRELL — Fri, 27 Jun 2008 01:13:09 +0000

Going to try this one for sure.

By: Chocolate-Drizzled Oatmeal Lace Cookies | sugarlaws

Chocolate-Drizzled Oatmeal Lace Cookies | sugarlaws — Thu, 19 Jun 2008 01:32:24 +0000

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By: katie

katie — Mon, 09 Jun 2008 19:40:02 +0000

If it makes you feel any better I’ve tried that cookie (or similar) twice with the exact same result…yummy but not presentable.

By: Susan from Food Blogga

Susan from Food Blogga — Fri, 30 May 2008 01:07:04 +0000

That’s a bummer. I hate it when that happens. I made a cake last week and forgot the sugar. The only thing it was good for was the trash can.

By: Yeast_n_math

Yeast_n_math — Mon, 26 May 2008 20:22:25 +0000

I also just noticed this small aspect, they had used parchment paper, you use a sipmat (slipmat?), okay we know I can not spell. Anyways, with parchment, the heat is transfered straight through the quickly, however with a siplmat you have to heat that one up as well, so when you pull it off to cool, you ALSO have to cool that off as well. Effect? It takes longer to bake and to cool. Plus I noticed the thickness of your baking sheets, no doubt the same I use but they are THICK, hence they will take a while to heat up and awhile to cool down. However I do not know what type of cookie sheets Cooking Lights uses so my point could be completely moot

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Sat, 24 May 2008 19:51:17 +0000

Wow taking them off too hot would have been my best guess. Very strange.

By: Maureen

Maureen — Sat, 24 May 2008 18:58:05 +0000

I made these this morning, and my batch turned out the same as yours. I used the corn syrup and I did not blanch the almonds – I just toasted them. I wonder if there was a misprint in the recipe? I almost had the throw away my silpat, because they would not come off.