Light, lacy cookies, I always get lots of compliments on these.
- Carbohydrate 37.7600454826638 g
- Cholesterol 5.17 mg
- Fat 0.717463703703704 g
- Fiber 1.02147688601194 g
- Protein 3.09322446788889 g
- Saturated Fat 0.13417537037037 g
- Serving Size 1 1 Serving (47g)
- Sodium 6.12064435925926 mg
- Sugar 36.7385685966518 g
- Trans Fat 0.158836814814815 g
- Calories 171 calories
Step-by-step
- Soften butter, add egg, vanilla, and mix.
- Stir all dry ingredients together and mix well with butter mixture.
- Batter is heavy and difficult to mix.
- Make sure you mix in all the oatmeal.
- Place mixture onto 3 large pieces of wax paper.
- Place into log, about 12 inches or so long.
- Wrap in wax paper and freeze overnight.
- Preheat oven to 375 degrees F.
- Slice cookies about ½ inch thick and place no more than 5 onto a cookie sheet, spread out.
- Bake 9 minutes.
- Remove with a metal spatula, when they just begin to harden.
- This is the only tricky part of this cookie, if you try to remove them too soon from the baking sheet, it will be a mush, if you wait too long, it will be too hard and it will break.
- Basically, you just have to watch it and keep trying every 15-20 seconds, until it is just right.
- I usually keep a few logs in the freezer and slice and bake the cookies as needed.
- Recipe makes about 30-36 cookies.
Why do delicate drop cookies spread into formless puddles on a hot sheet? Sugar ratio dictates structural integrity here. A heavy pound of brown sugar relative to minimal flour means the batter relies entirely on cold fat and rapid heat setting to hold shape. Room temperature dough transforms into a greasy disaster in the oven.
Freezing the batter in wax paper logs solves this thermal issue completely. Shape the dense mixture into cylinders roughly twelve inches long and chill them solid overnight. Slicing frozen logs into precise half-inch rounds controls spread entirely. Space no more than five rounds per sheet because these thin disks expand aggressively during baking.
Bake at 375 degrees F for exactly nine minutes. Timing requires strict attention because residual heat hardens sugar rapidly upon removal. Pull the metal spatula under the rounds the moment edges begin setting. Wait twenty seconds too long and the crisp rounds shatter; lift them prematurely and they tear into mush.
Keep extra logs stored in the freezer compartment. Slice single portions directly from frozen whenever fresh batches are needed.
