Lacy oatmeal cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 cookies
Complexity: easily
Quantity: 12 cookies
Nutritional value per serving:
Calories 169, total fat 10 G., saturated fats 6 G., proteins 2 G., carbohydrates 21 G., fiber 1 G., cholesterol 20 mg, sodium 84 mg, sugar 14 G.
Calories 169, total fat 10 G., saturated fats 6 G., proteins 2 G., carbohydrates 21 G., fiber 1 G., cholesterol 20 mg, sodium 84 mg, sugar 14 G.
These thin and crispy oatmeal cookies look magical, but they're quite simple to make. Their texture comes from melted butter and sugar, along with a relatively small amount of flour and oats. Place mounds of dough on a baking sheet, spaced well apart, so the cookies will spread and become thinner as they bake. Drizzle melted chocolate over the finished lacy cookies for a more sophisticated look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup sugar
- 110 g unsalted butter
- 1 cup rolled oats (not quick-cooking)
- 1/4 cup premium flour
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1 tbsp. beaten egg white
- 60 g dark chocolate, finely chopped
We recommend
Recipes with similar ingredients: dark chocolate, rolled oats, eggs
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a saucepan over low heat, melt the butter and sugar, stirring constantly, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Pour into a large bowl and stir in the oats, flour, vanilla extract, and salt. Let cool for 10 minutes, then fold in the beaten egg white.
- Place 6 mounds of 1 tablespoon dough on each prepared baking sheet, spacing them approximately 8 cm (3 inches) apart. Spread each mound into a 7 cm (3 inches) diameter circle.
- Bake, rotating the baking sheets and rotating them halfway through, until golden brown, 12-15 minutes. Let cool on the baking sheets for about 3 minutes to firm up, then carefully transfer them to a wire rack with a thin metal spatula and let cool completely.
- Place the chocolate in a small bowl and microwave in 30-second intervals, stirring occasionally, until melted. Drizzle the melted chocolate over the cookies and let them set for about 30 minutes.
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