Chocolate-Drizzled Oatmeal Lace Cookies

June 18th, 2008

Remember last month when I complained about my lace cookie disaster? And remember when I vowed to tackle them again, because I knew they had potential for greatness?

Well, my opportunity came only a week later, when I was invited to a friend’s dinner party, and happily volunteered to bring a dessert.  And because I really, really, wanted to get this recipe right (and because another guest was safely bringing an additional dessert, so it would be ok if mine crashed and burned), I decided to give lace cookies another try.

But crash and burn they did not.  Rather, my friends found them so addictive that everyone ate two or three (not a problem — this recipe makes a lot of cookies!).  Not to mention that they provided us with some serious energy, because somehow the entire party would up at a Karaoke bar at 3:30 in the morning.  I blame the cookies.  (What’s that you say?  The wine?  Oh, yeah, maybe that too).

Either way, these cookies are great.  They’re totally unique — they don’t have a taste or a texture like standard cookies, which makes them a little bit more elegant, I think.  They would also be GREAT for layering in pastries, because they’re extremely crisp and have a really interesting texture.  That being said, they definitely snap when you bite into them, so don’t expect to bake a large sheet and cut it into squares after it’s dry!

Chocolate-Drizzled Oatmeal Lace Cookies

INGREDIENTS:
For the cookies:
1/2 cup oats, chopped in food processor
1/4 cup flour
1/4 tsp baking powder
1/2 cup sugar
2 tablespoons corn syrup
6 tbsp melted butter (until the foam subsides)
2 tablespoons heavy cream
Pinch of salt

For the ganache:
1/4 cup chocolate chips
1 tbsp heavy cream

DIRECTIONS:
In a food processor, pulse the raw oats several times until they become small pieces.  While that is going, melt the butter in a small saucepan.

Combine all ingredients for the cookies in a large bowl and stir to combine.  Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others (they spread a lot!).  Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges.  Let them cool completely on the baking sheets before sliding them off with a spatula.

For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat.  Stir to combine — if there are lumps, heat for an additional 5 seconds at a time.  Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack.  Serve!

Makes about 24-30 cookies.



Tags: desserts · food



53 responses so far ↓

  • 1 miren // Nov 10, 2011 at 1:05 am

    this was delicious! ive been searching for a good recipe of lacies to give for the holidays.
    however, i tried to be smart and not use non stick paper ans just grease my pan w shortening. it came out tasting like shortening.  but the 2nd batch without the shortening, and wax paper instead, was great!!!! thanks fr the recipe!

  • 2 All I Want for Christmas is Cookies: Lace Cookies | easy2sew.com // Nov 16, 2011 at 2:57 am

    […] also typically quite pretty–which is where I ran into some problems with these. I used this recipe from sugarlaws, whose cookies did indeed look lovely. Mine did not–during baking, my dough spread […]

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