| Recipe: |
Good Grief! Another "Lace" Cookie... but they're SO yummy! As with the other lace cookies, you *must* bake these on silicone baking mats or risk insanity trying to get them off the baking sheets.
1/2 c. butter, at room temp.
1/2 c. packed brown sugar
1 egg
1 t. vanilla extract
1/4 t. salt
1 T. cornstarch
1 1/2 c. rolled oats
Preheat oven to 350 F. Get out your silicone baking mats and two cookie sheets (the recipe says you can butter or oil the baking sheets, but I wouldn't risk it).
Cream the butter and brown sugar until light. Add the egg and beat well. Stir in the vanilla, salt, and cornstarch. Add the oats and mix well. The batter will be moist.
Drop batter onto baking sheet by teaspoonfuls (literally) about 3" apart. Bake for 6-10 minutes, until the cookies are golden. Let the cookies cool on the sheets for 2-3 minutes, then with a spatula, carefully remove them to a dry, smooth surface (waxed paper or cutting board) to cool completely. While the first batch bakes, prepare the second. Bake just one sheet at a time.
Makes 48 2" cookies at just under 5 g carb each.
From Moosewood Restaurant Book of Desserts
(Failed miserably at vegan adaption with egg replacer/vegan margarine... no structural integrity at all... ended up more like rich yummy granola.) |
