Monday, November 29, 2010

Cookies Day 6 - Oatmeal Lace Cookies

Today in NOTL:  Chilly, with today's high looking to hit 45F7C under sunny skies with a cloud or two.

Yesterday Deb was installed as Archbishop of the Community Catholic Church.  It was a lovely ceremony, very small, as the church is quite small.  Lots of fellowship, lots of laughter, lots of love in the room!  I have very confidence that Deborah will do a wonderful job leading the church.  Go, Deb!

For Day 6 of the Cookie fest, I thought I'd share one of my own recipes, a favourite b/c it's so bloomin' easy!  I suppose this one belongs in the family of lace cookies, as they spread a LOT and have that lacy edge.  Even better, they don't call for any special ingredients, so you won't have to make a trip to the store for buttermilk or macadamia nuts or sanding sugar.

Now, these cookies are extremely delicious, so they don't last long.  IF there are any leftovers, they must be stored in a tin with a very tight lid, layered on waxed paper.  They are not kidding when they say 'store i a cool, dry place' as humidity makes the cookies stick together, so you might want to set that tin in the dining room instead of the warm kitchen.  If the cookies begin to stick, though, just separate them onto a cookie sheet and pop into the oven for a minute or two to recrisp.

Then again, having any left over to store is an iffy proposition!  And since these are soo easy to make - no mixer necessary, no bowls, no sifting and combining wets and drys and yadda yadda - you'll be able to get a batch from urge to splurge in a flash!  Trust me on this:  one taste and you will be a believer.

P.S.  No flour, so a great cookie for those with wheat sensitivities!

Oatmeal Lace Cookies

½ c. butter
1 ½ quick-cooking oats
1 c. packed light brown sugar
1/8 tsp salt
1 egg, beaten well.

1.  Preheat oven 350*F.  Grease and flour cookie sheet.
2.  Melt butter in pan.
3.  Stir in other ingredients till blended.
4.  Remove from heat.
5.  Drop by teaspoonfuls 3 inches apart (these babies spread!)
6.  Bake 8 min or till well-browned at edges.
7.  Cool slightly, loosen, and remove.

Keeps 3 weeks in airtight container; separate layers by wax paper.
Humidity will result in sticky cookies.  Separate and rebake one or two minutes to recrisp..

When you remove them from the cookies sheet or parchment, you may find the edges crumble slightly.  Those crumbs are yummy on top of ice cream, yogurt, pudding, hot oatmeal, etc.  Or just toss the crumbs out for the birds!

Card of the day is a snow-covered evergreen, a little Christmas-y, but I got my first Christmas gift yesterday so I will call Christmastime officially begun...YES!  (And, yes, it is hand drawn and watercoloured.)

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