Oatmeal Lace Cookies

Oatmeal Lace Cookies

At a holiday event, that I attend each year with my family, I always look forward to the dessert. More specifically, the white lace cookies, dipped in chocolate. I'm not sure how it started to become something that I craved, perhaps because I never see white lace cookies on a menu any other time of the year.

With it being fall, I started thinking about the holidays last week and the white lace cookies came to mind, so I decided to make them, see if I could make them just as good as they are each Christmas. I used Gina's recipe to make them a little lighter - they taste so delicious, melt-in-your-mouth, I promise you and your family & co. won't notice.

You can also dip them in any kind of chocolate you choose. They are absolutely delicious!

Happy Fall!

INGREDIENTS:

  • 1/2 cup sifted all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup old-fashioned oat
  • 1/4 cup unsalted butter, melted
  • 2 tbsp 1% milk
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 5 oz white chocolate, melted (you’ll only use 2.5 oz)
  • 1/4 cup colored sprinkles

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Line two baking sheets with Silpats; set aside.
  3. In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
  4. In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla.
  5. Mix until smooth.
  6. Slowly add in the dry ingredients and mix to combine.
  7. Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
  8. Bake for 7-9 minutes.
  9. Remove from oven and let cookies cool on baking sheets for 2 minutes.
  10. Carefully transfer cookies to a wire rack and cool completely.
  11. Melt the chocolate in a microwave safe mug 30 seconds, stir then repeat another 30 seconds at a time until the chocolate is melted.
  12. Careful not to overheat to prevent scorching.
  13. Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles.
  14. Place on a tray lined with wax paper to harden.

***Recipe by SkinnyTaste

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