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
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
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.