There are certain foods that evoke a strong sense of nostalgia, and these cookies do that for me.
When I was a child, my Papa (may we be reunited Paradise) would occasionally bring home almond lace cookies or florentines for us to enjoy. Those cookies were not regular on our grocery lists, but an occasional indulgence that my dad would surprise us with.
After I watched last week’s episode of The Great British Baking Show (my friend Fatima and I are hosting a bakealong on our respective Instagram accounts; come join us!), I was inspired by the brandy snaps that the bakers had to make as part of their challenge. I was instantly taken back to my childhood, and to the beautiful memories of my father bringing home these treats for us to enjoy.
These oatmeal lace cookies are a cousin to traditional florentines. The recipe is incredibly simple and comes together fast. The resulting cookie is not only delicious, but also a texture-lover’s dream!
Oatmeal Lace Cookies with Chocolate
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 cup quick cooking oats
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Preheat oven to 350°F and set aside two parchment lined baking pans.
Begin by browning the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat.
Gently whisk the sugar into the browned butter. Add remaining ingredients and stir until no pockets of flour remain and a cohesive batter forms.
Drop 1-teaspoonfuls of batter on the baking sheet, keeping at least 3-inches of space between each mound. Bake until the edges of the cookies turn golden brown, about 8 to 12 minutes. Cool on the baking pan for 5 minutes, then transfer to a wire rack and cool completely. The cookies will crisp up considerably as they cool.
Melt chocolate chips in a heat-proof bowl in the microwave in 15 to 30-second increments, stirring after each until completely smooth.
Spoon 1½ to 2-teaspoons worth of melted chocolate on the backside of a cookie, and sandwich with another. Repeat with remaining cookies. Allow the chocolate to set before serving.
Cookies can be kept in an airtight container at room temperature for 3 days, and refrigerated for up to one week.
Oats have a tendency to absorb liquids, so the batter will thicken as it sits. The longer the batter sits, the less likely that the baked cookies will have a lacey texture. They will still be crisp, but they may have a thicker texture compared to the cookies baked initially.
Recipe adapted from Allrecipes.