One of my favorite foods it oatmeal. When I lived in LA, I went through a phase where I would eat oatmeal mixed with a little peanut butter and few chocolate chips in the morning. In the sorority house, I would eat the Better Oats oatmeal that came in the pouch where you fill the water to the line and then heat in the microwave. I would add some granola to it and have it for dinner when I didn’t like what was at the house. Even now when I’m in a hurry for work, I’ll stop by Starbucks and pay for overpriced oatmeal with almond slivers and brown sugar. Oatmeal is just so delicious!
I was on Pinterest the other day, a usual occurrence, and I saw a recipe for Oatmeal Lace Cookies dipped in chocolate. You know, those super thin oatmeal cookies that look almost see through? Well I saw them, I craved them, so I made them.
I adapted this recipe from Martha Stewart and although they did not turn out like the picture, they were pleasantly delicious and something I would definitely make again. As my mom put it, they are perfect coffee cookies because they are dunkable. Think Mother’s cookies or those cookies that come in the 100 calorie snack packs, only better!
My favorite thing about these cookies is the cookie dough. It is so easy to whip up; I had everything in my pantry. The best part, there are no eggs in the recipe which means this dough can be consumed without fear of salmonella. This was very intense fear that my aunt drilled in our heads when we were younger to prevent us from eating the cookie dough. I didn’t quite work. I still feared salmonella but not enough to not eat the cookie dough. Yep, I’m a very daring person 😉 Hope you enjoy!
- 1 stick butter, softened
- 3 tbls. sugar
- 3 tbls. brown sugar
- 4 tbls. all-purpose flour
- 2 tsp. vanilla
- 1 1/3 cups oats
- Pre-heat oven to 350 degrees.
- Place all ingredients in mixer and mix until combined.
- Using a teaspoon, measure out dough and place about an inch apart on a baking sheet.
- Bake for 12 minutes, rotating the pan half way through.
- Let cool and enjoy!