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.
31 responses so far ↓
1 Joanna // Jun 18, 2008 at 10:09 pm
Oh my gosh. Those look amazing!! I mean, the first batch looked good too, but knowing that these came off the baking sheet makes them look even better, somehow.
Plus I love how simple the recipe is. I’ll definitely have to try this some time!
2 SP // Jun 18, 2008 at 10:30 pm
Those look fabulous! I think i can handle these! Thanks for another beautiful and delicious recipe
3 sue bette // Jun 18, 2008 at 10:54 pm
Where can I place my order for a tin of those?? I think you may have found the perfect cookie for holiday gifts!
4 My Sweet & Saucy // Jun 18, 2008 at 11:00 pm
These ones turned out great! Good job!
5 Laura // Jun 18, 2008 at 11:07 pm
These look wonderful. They are going into my to try file….
6 PaniniKathy // Jun 18, 2008 at 11:52 pm
I’m glad they worked out! Kudos to you for being persistent
I like how you kept the drizzles so light - nice balance with the laciness of the cookies.
7 MyKitchenInHalfCups // Jun 19, 2008 at 2:03 am
Katy these would blow me away except I’d eat too many of them to blow away. Really beautiful.
8 cookinpanda // Jun 19, 2008 at 5:33 am
Wow, these look so great! I love the idea of a super thin cookie drizzled with chocolate. Very nice.
9 Sarah // Jun 19, 2008 at 6:16 am
These are some of my favorite cookies and yours look perfect! Yum!
10 Ann // Jun 19, 2008 at 7:46 am
Wow! Really accomplished! These look like the sort of thing I’d expect to see behind glass in a fancy bakery!
11 Kristen // Jun 19, 2008 at 7:51 am
Definitely an amazing looking cookie! Congrats on getting it perfect this time.
12 Kristin at The Kitchen Sink // Jun 19, 2008 at 8:10 am
Katy, These look so beautiful and delicate. Lovely.
13 patsyk // Jun 19, 2008 at 8:34 am
They look awesome! So pretty and dainty, I hope to make some of those for my cookie trays this year.
14 katy // Jun 19, 2008 at 9:26 am
Thanks everyone! And I agree that these would make GREAT holiday cookies — although perhaps I shouldn’t have broken out my Christmas tins in the middle of June.
15 VeggieGirl // Jun 19, 2008 at 10:25 am
You ROCKED these lace cookies, Katy - bravo!!
16 Steph // Jun 19, 2008 at 11:10 am
These have been my favorite cookie since I was a little kid! I haven’t been able to find my recipe, so I will definitely be trying these soon! Thanks!
17 kellypea // Jun 19, 2008 at 11:42 am
Totally scrumptious looking. I haven’t had these in years. They sound dangerous…
3:30 AM?????? Wow.
18 adele // Jun 19, 2008 at 2:41 pm
These look stunning. I’m glad you made the second attempt (and I’m sure your friends are, too!)
19 Elle // Jun 19, 2008 at 2:51 pm
Katy, they’re beautiful! I’m positive that they taste as great as they look.
20 Patricia Scarpin // Jun 20, 2008 at 8:44 am
These look extremely beautiful, Katy! So delicate!
21 Anali // Jun 21, 2008 at 12:28 pm
These cookies are beautiful! I just saved the recipe. Thank you! ; )
22 marianne // Jun 21, 2008 at 2:47 pm
Do you need to grease the pans for these????
23 FlaNBoyant Eats // Jun 21, 2008 at 11:16 pm
I think they’re sexy looking. I’m sure they’re just as good as they look. I’m still looking at the cinnamon blueberry recipe!
24 Donald // Jun 22, 2008 at 3:16 am
Um, ’scuse me, but, could you tin these and send them Atlanta way?
25 Susan from Food Blogga // Jun 22, 2008 at 7:30 am
Yay!You did it!
Lace cookies are so delicate and lovely, and with drizzled chocolate on top– oh, my!
26 Yeast_n_math // Jun 23, 2008 at 8:33 am
Those look good! I think you did a good job on redoing the lacii (plural of laceses?) so they work! I wonder though…if you toasted the oatmeal before you used it, would it affect the final lace cookie? I mean, you do turn some of the starch on the surface of the oat into a simpler sugar, but the flavor would be nuttier, or maybe a mix of toasted and un-toasted quick cooking oats. Hmmmm….TO THE KICHEN ROBIN!
27 shah // Jun 23, 2008 at 2:53 pm
hi katy -
i’ve been following your blog for some time, and i try to make most of the recipes you post here. I made the oatmeal lace cookies, and they were phenomenal. They were not only easy to make (they were, in fact, idiot-proof), they were scrumptious. thanks, and keep up the good work!
28 Two Fat Als » Oatmeal Lace Cookies // Jul 7, 2008 at 12:05 pm
[...] post on oatmeal lace cookies inspired our own attempt — I’ve always these cookies but never dreamed of trying to [...]
29 Columbus Foodie » Blog Archive » June 2008 Roundup // Jul 9, 2008 at 1:39 pm
[...] and Banana-Oatmeal Cake with Salted Peanut Butter Caramel and Honey Whipped Cream from Sugar Plum, Chocolate-Drizzled Oatmeal Lace Cookies from sugarlaws, Buttermilk Cake with White Chocolate and Dried Apricots from Sweet Sins, Cardamom, [...]
30 jody // Jul 9, 2008 at 8:28 pm
Very interesting. I like it. I’ll be back!
-Chef Jody
31 syrie // Jul 27, 2008 at 11:30 pm
Wow - your cookies are gorgeous. So thin and delicate! I must try this recipe.
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