Oatmeal Lace Cookies Martha Stewart
Submitted by frick on December 30, 2008 at 8:48 pm

The cookies are totally wonderful, very rich.

My Note: The recipe makes about 75 cookies in a smaller size. 1 1/2 Tbs. is huge! They spread much farther than 3 inches. In a second batch, I accidently added another cup of oatmeal, used 1 1/2 tsp size and made 120 very excellent cookies but the wide crispy margin was much smaller. You could use this as a variation . . .

Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.
Makes about 25 3-inch cookies.

1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked rolled oats (do not use instant)
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten

Heat oven to 325 degrees. Cover a baking sheet with parchment paper.

In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs.

Stir well to combine, then add the eggs. Mix thoroughly.

Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.