Oatmeal Almond Lace Cookies

May 22nd, 2008

One word describes these cookies: Total disaster.  Er… two words.

Actually, they were really yummy — tasty enough that I will inevitably feel drawn to attempt this recipe again.  It’s hard to resist a recipe where I generally have all the ingredients in my kitchen at any given moment — it brings about fantasies of entertaining guests with fresh-out-of-the-oven baked goods at a moment’s notice.

But I’m glad I was alone in my apartment when I attempted to make these, because my guests would have been sorely disappointed.  I took them out of the oven, and they looked lovely — crisp and pretty and delicious-smelling, as you can see…

And then I tried to take them off of the pan.  And found myself behind the wheel of a very serious cookie train wreck.  When I lifted them with my fingers, they fell apart.  When I tried to gingerly detach them from the baking sheet with a spatula, they receded into very un-lacy blobs.  After eating a few (tasty!) oatmeal-honey blobs, I was forced to throw the batch out.

So where, exactly, did I go wrong?

I can point to a few possibilities.  First, I got this recipe from Cooking Light, and the original recipe called for corn syrup, but I used honey.  Maybe honey is sticker?  I actually had corn syrup on hand, but I went with honey because I thought the flavor would be better.  So perhaps that was the mistake.

Also, the recipe called for “chopped blanched almonds, toasted.”  I blanched the almonds myself and then chopped them in my food processor, but didn’t toast them.  The result was that they were still a little damp, so maybe that threw off the texture.  Next time I will just use raw chopped almonds, which every other lace cookie recipe seems to call for.  (See?  This is what I get for following a recipe!).

I’m not sure it makes sense to post the recipe I used to make these, but I will. And, more importantly, I will make some variation of these cookies again, because I really want to see them taste good and come off the pan in one piece!

Oatmeal-Almond Lace Cookies
From Cooking Light, May 2008

1 cup regular oats, toasted
1/3 cup honey
1 tablespoon canola oil
2 tablespoons butter
1/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped blanched almonds, toasted

1. Preheat oven to 400°.
2. Combine the first 3 ingredients in a medium bowl. Melt butter in a small saucepan over low heat. Cook 2 minutes or until butter begins to brown (do not burn). Pour into oat mixture; stir well.
3. Place sugar and egg in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla.
4. Combine flour, baking powder, and salt, stirring with a whisk. Stir flour mixture into egg mixture. Stir egg mixture into oat mixture. Add almonds; stir well to combine.
5. Drop dough by heaping teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 400° for 4 minutes or until golden. Cool on pans 2 minutes. Transfer parchment to cooling rack; cool completely.

Makes 3 dozen cookies, if you can get them off the pan.

Tags: desserts · food

26 responses so far ↓

  • 1 rachel // May 22, 2008 at 8:14 am

    Maybe letting them cool completely on the pan might have helped?

  • 2 Andrea // May 22, 2008 at 8:19 am

    I made florentines for Christmas, a lacy orange flavored almond cookie, and I had to leave them on the pan until they were cool. Then they came of nice and crispy!

  • 3 katy // May 22, 2008 at 8:28 am

    I ended up leaving them on the pans while I went out to a friend’s party for a few hours — they still wouldn’t come off when I got home!  That’s when I finally threw them out.  So I don’t think letting them cool was the problem alone, but maybe combined with other problems that contributed too…

  • 4 Rachel // May 22, 2008 at 8:39 am

    Ahhh I hate it when that happens, it makes me want to cry.
    You could’ve scrapped them off and then used them as a weird sort of cookie-granola.
    Anyway, I la la la love your blog. 🙂

  • 5 sue bette // May 22, 2008 at 10:00 am

    I had a my own cooking issues yesterday as I scorched my new grilled potato recipe – ugh!
    For a re-do on these cookies I’d pull out the canola oil and replace it with all butter – for a sweetener you might be happy with an agave & unrefined sugar blend – I have had trouble baking with all liquid sweeteners. Looking forward to the next batch!

  • 6 VeggieGirl // May 22, 2008 at 10:22 am

    This has happened to me as well – here’s the link to the blog post:


    But, as you can see, it DID turn out to be delicious in the end :0) So no worries about your cookies!! Enjoy the taste!!

  • 7 elra // May 22, 2008 at 2:05 pm

    Hi Katy,
    Have you tried to transfer the cookies using flat & wide metal spatula or fish spatula? This might help! I do this when ever I transfer cookies, especially very thin cookie to a cooling rack

  • 8 Yeast_n_math // May 22, 2008 at 7:53 pm

    Yea, I believe that honey is composed of highly hygroscopic sugars and bee spit and digestive juices (Sorry thats what honey really is) In so doing, the bee saliva actually keeps everything moist, and because it contains enzymes, will start to digest the starch in the oats, hence it won’t crisp. Don’t hold me to this, but this is what I can recall. Corn syrup, on the other hand, is pretty much just sugar, which is far easer to dry out.

  • 9 Marc @ No Recipes // May 22, 2008 at 10:59 pm

    Bummer, they do look delicious though. I hope you’ll try again.

  • 10 adele // May 23, 2008 at 1:18 am

    I think Yeast_n_math’s explanation is the right one, though I’d switch out the corn syrup for plain old sugar, myself.

  • 11 Helen // May 23, 2008 at 9:07 am

    Oh no! I’m sorry to hear your cookies didn’t work out, how disappointing! I can’t help you I’m afraid, having not much experience with cookie making myself. I often follow other people’s recipes though and find they don’t work out. At least they tasted good!

  • 12 katy // May 23, 2008 at 9:54 am

    Yeast_n_math — Yes!  I knew it was something like that — I know that I’ve read before to be careful when substituting honey for sugar, so it makes sense that it wouldn’t be an automatic substitution between honey and corn syrup too.  I will definitely be trying these again though — with different ingredients!

  • 13 mimi // May 23, 2008 at 11:39 am

    glad to hear you might have learned the problem with the honey. look forward to hearing about the new batch, especially because the total disaster batch still came out looking so yummy!

  • 14 Garrett // May 23, 2008 at 7:15 pm

    That’s a bummer that you threw the batch out.  Maybe if you threw it in the oven for a little longer, and crumbled it all up, you could have gotten a tasty toping for an apple pie, or something to throw on top of some vanilla ice cream.

  • 15 giz // May 23, 2008 at 10:16 pm

    Although a bit of a disappointment – ok…a disaster – I like the thought process you went through to figure out what you did wrong.  The learning is the incredible experience you gained from this.  Oh gawd…that does sound a little like “what doesn’t kill you makes you stronger” and I so hate it when people say that to me.

  • 16 Maureen // May 24, 2008 at 1:58 pm

    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.

  • 17 MyKitchenInHalfCups // May 24, 2008 at 2:51 pm

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

  • 18 Yeast_n_math // May 26, 2008 at 3:22 pm

    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

  • 19 Susan from Food Blogga // May 29, 2008 at 8:07 pm

    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.

  • 20 katie // Jun 9, 2008 at 2:40 pm

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

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  • 22 R. FARRELL // Jun 26, 2008 at 8:13 pm

    Going to try this one for sure.

  • 23 Frosted Sugar Cookies | sugarlaws // Nov 20, 2008 at 7:31 am

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  • 24 Marion // Apr 23, 2009 at 5:51 am

    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.

  • 25 mj // Mar 26, 2010 at 5:32 pm

    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….

  • 26 Kim // Dec 19, 2010 at 5:53 pm

    Try this recipe: using foil after cookie cools a little you peel off the foil. 

    Almond Lace Cookies

    1 Cup Oatmeal, uncooked

    1 Cup Sugar

    2 Tablespoons Flour

    ½ Teaspoon Salt

    ¼ Teaspoon Baking powder

    1 Egg, room temperature, lightly beaten

    ½ Cup Butter, melted

    1 Teaspoon Vanilla extract

    1 Cups Sliced almonds

    Heat oven to 325 degrees. In a large bowl, combine oats, flour, sugar, salt, and baking powder. In a separate bowl, whisk egg, butter and vanilla, then add to dry ingredients. Mix in almonds. Let sit for a few minutes to absorb liquid.

    Line a cookie sheet with foil. Spray with nonstick cooking spray. Drop level teaspoons of dough onto sheet, 3 inches apart. Flatten slightly. Bake until golden brown, 9 to 11 minutes. Let cool completely, then peel from foil. Makes 4 dozen.

    These are really nice, crispy and light cookies.

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