It fulfills you. It embraces you in its sweetness. And for a moment, you forget about the world, about what it says about you, about the work you still have to do. For a moment, you know you are right where you belong. Because the truth is you are programmed to love cookies.
That and broccoli stinks all the way to heaven.
I fell in love with the dainty miss lace cookie (biscuit?) for the first time when I made this almond lace cookie. They weren’t like any other cookies. They were fragile, delicate, nutty and with a tinge of chewiness. It was the perfect cookie to accompany your tea. This time round, I try making oatmeal lace cookies instead. I like the fact that all the ingredients are easily available. They are a little different from their sisters, in terms of flavor & fragrant but equally delicious.
OATMEAL LACE COOKIES
(source US Masala)
makes 35+ cookies
1 C instant oatmeal
1/4 C all purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 C sugar
113 gr butter, room temperature
1 egg yolk
1 tsp vanilla extract
- Preheat oven to 165 C (375 F). Lined the baking tray with parchment paper.
- In a large mixing bowl, cream the butter & sugar for 1-2 mins.
- Add the egg, egg yolk and vanilla. Beat again till blended.
- In a medium bowl, add the oatmeal, all purpose flour and salt. Mix well.
- Add the dry ingredients into the batter, and mix until just combined.
- Place about 1 tsp of mixture onto the baking tray, leaving at least 5 cm in between. The cookies will spread out quite a bit.
- Bake 7-11 mins.
~ Depending on the size of the egg, your batter might or might not be somewhat liquidy (loose). It doesn’t change the flavor.
~ I bake 9 cookies per tray, 7 mins each tray, rotating half way. The longer you bake, the crispier the cookies are.
~ Once the cookies are out of the oven, let the cookies rest and harden a bit before you try to pry them off the sheet. Work with two trays or multiple parchment paper.