Some people may refer to April 19th as National Oatmeal Cookie Day (which is celebrated on April 30th). The difference between the two is that Lacy Oatmeal cookies are wafer-thin and typically accompany a scoop of ice cream or sorbet.
Oatmeal cookies are an excellent source of iron and fiber. I would like to let you know home bakers bake with a variety of oats including old fashioned oats, quick-cooking oats, oat bran or oat flour.
If you would like a healthier cookie, add finely chopped or ground fruits (such as raisins) or nuts and use a sugar substitute. If you want to treat the kids let them decorate your Lacy Oatmeal Cookies with Icing drizzled on top of the Cookie.
LACY OATMEAL COOKIES
1 egg
3 tbsp. flour
3/4 cup sugar
1/4 tsp. baking powder
pinch if salt
1 1/4 cups old-fashioned (not quick-cooking) oatmeal
1/2 cup butter or margarine, melted
1 teaspoon pure almond extract
Preheat oven to 375°F.
These cookies are not standard cookie fare. Instead, the cookies form a lacy pattern which makes a thin, crisp cookies that can be seen through when held up to the light.
Add all ingredients to the beaten egg. Stir well.
Drop by small teaspoons onto parchment paper or silicone lined cookie sheet.
Bake for 10-12 minutes in preheated oven.
Remove cookie sheet from oven. Allow cookies to cool somewhat before attempting to remove from baking sheet using a thin metal spatula.
These cookies may be rolled into a tube while still warm and filled with a pastry cream filling when cooled, if desired.
Let’s celebrate #LacyOatmealCookieDay
Thank you,
Glenda, Charlie and David Cates
