OATMEAL LACE COOKIES
About sixty 2-inch cookies
These are grown-up oatmeal cookies. Because they are so fragile, some will inevitably break, and when they do, crumble them over ice cream.
Stir together in a medium bowl until well blended:
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) sugar
- ½ cup packed (115g) light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter, melted
- 1 large egg
- 1 tablespoon (15g) milk
- (Finely grated zest of 1 lemon)
- ½ teaspoon vanilla or almond extract
Stir in:
- 1 cup (100g) old-fashioned rolled oats
Refrigerate the batter for 1 hour.
Preheat the oven to 400°F. Line 2 baking sheets or cookie sheets with parchment paper or silicone liners.
Drop the batter by the teaspoon onto the baking sheets and bake 1 sheet at a time, rotating the sheet halfway through, until golden brown, 10 to 12 minutes. Let cool completely on the sheet on a wire rack.