Oatmeal Lace Cookies

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed dark brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 1/2 cups thick-cut rolled oats

Directions

1. Heat the oven to 350F, and cover a baking sheet with parchment paper.
2. Put the butter and brown sugar in a medium saucepan set over medium heat. Cook, stirring often, until the mixture melts into a thick brown paste. A few separated buttery streaks or slicks are completely fine; it does not have to look perfectly smooth.
3. Take the pan off the heat and stir in the flour, vanilla, and salt. The mixture will look quite loose. Leave it to cool for 10 minutes.
4. When the liquid has cooled down, it can still be warm, just not steaming hot, add the egg and use a fork to mix it in fully. Stir in the oats until they are evenly spread through the batter.
5. Drop 1 tablespoon of batter onto the prepared baking sheet for each cookie, spacing them about 2 inches or more apart. Use the back of a spoon to flatten each portion into a very thin circle, with the oats spread into 1 layer. If 1 baking sheet is too crowded, bake the cookies in batches.
6. Bake for 8 minutes, or until the edges begin to deepen to dark golden brown. Take the sheet out of the oven and leave the cookies on the parchment paper until completely cool. They should lift off easily, though an offset spatula will help with any stubborn spots.
7. Store in an airtight container for up to 3 days, layering parchment paper between the cookies.