As much as I eat sweets especially Cookies you would think I would know every Cookie there is but I didn’t because today is March 18 National Lacy Oatmeal Cookie Day #LacyOatmealCookieDay. Have you heard of the Lacy Oatmeal Cookie and if so have you tried this Cookie? Did you like it or not?
I would like to have Charlie make these Cookies in his Homeschool Class this week because David and I both like Oatmeal Cookies although I liked Iced Oatmeal Cookies and David likes Oatmeal Rasin Cookies and at times Charlie does to. How about you? Would you like to join Charlie and I for backing day? The more help me have the more Cookies we can make.
National Lacy Oatmeal Cookie Day is celebrated every year on March 18. Unlike the traditional chunky Oatmeal Cookies, Lacy Oatmeal Cookies are much thinner, tastier, and crisp. Lacy Oatmeal Cookies are best enjoyed with Ice Cream or a dessert of your choice. This Cookie comes in many different flavors and serves as a sweet, healthy option. Lacy Oatmeal Cookies do not contain whole Oat Grains, so if you’re not a fan of Oat textures but love the flavor, the Lacy Oatmeal Cookie is the best way to enjoy them.
Oats are rich in vitamin B, zinc, manganese, folate, iron, carbs, and fiber. Their beneficial properties help reduce cholesterol and blood sugar levels, and improve metabolism, assisting with weight loss. Despite their natural, non-meat origin, Oats are considered protein-rich and also contain loads of antioxidants. With that being said, it’s clear that almost all Oat products are healthy, including the fan-favorite Cookie.
While the origin of the Cookies themselves can be dated centuries back, the exact origin of this holiday is not exactly clear. Oatmeal, popularly known as horse food in England, was actually part of the staple human diet in Europe and Scotland. Oats were initially consumed as Porridge in Europe before Oatcakes were created in the 18th Century and became common among soldiers as they gave them strength.
There is a are a sour version of Lacy Oatmeal Cookies, though they contain the same ingredients. Oatmeal was introduced to North America by Scottish immigrants and has become an integral part of the American diet. Oatmeal is used in Porridge, Cookies, and even used for skin conditions. According to the history books, the first Oatmeal Cookie recipe was made by Fannie Merrit Farmer in 1896, with lacy Oatmeal Cookies following decades after.
Lacy Oatmeal Cookies can be made using several different recipes, each producing a Biscuit with a distinct flavor. Some of the fan favorites include those made with Chocolate Chips, various Nuts, and Raisins. The Lacy Oatmeal cookie can be enjoyed with Sorbet, or a hot beverage like Tea. Or eaten by themselves. The choice is yours.
Let’s CELEBRATE NATIONAL LACY OATMEAL COOKIE DAY
- Don your baker’s hat and turn that oven on then bake Lacy Oatmeal Cookies.
- Treat yourself to professionally made Lacy Oatmeal Cookies and enjoy the taste.
FACTS ABOUT OATS
- Oats can be used for eczema, irritation, and Sunburn.
- 60 million bushels of Oats are produced in the U.S.
- Greeks were the first to discover that Oats are edible.
WHY PEOPLE LOVE NATIONAL LACY OATMEAL COOKIE DAY
- Oats are tasty and people love anything sweet, and Lacy Oatmeal Cookie is a must-have.
Recipe for Lacy Oatmeal Cookies
Prep Time: 15 mins Cook Time: 10 mins Additional Time: 30 mins
Total Time: 55 mins
Servings: 48 Yield: 4 dozen
Ingredients
- 1 cup quick cooking oats
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup white sugar
- ½ cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
- In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
- Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Thank you,
Glenda, Charlie and David Cates
