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Oatmeal Lace Cookies with Chocolate

Course Dessert, Snack, Tea Time
Cuisine American
Keyword Baking, Chocolate, Cookies, Dessert, Oats, Snacks, Tea Time
Servings 24 Cookies

Ingredients

Cookies

  • 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

Filling

  • 1½ cups semi-sweet chocolate chips

Instructions

Prepare Cookies

  1. Preheat oven to 350°F and set aside two parchment lined baking pans.

  2. 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.
  3. Gently whisk the sugar into the browned butter. Add remaining ingredients and stir until no pockets of flour remain and a cohesive batter forms.
  4. 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.

Prepare Filling

  1. Melt chocolate chips in a heat-proof bowl in the microwave in 15 to 30-second increments, stirring after each until completely smooth.
  2. 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.
  3. Cookies can be kept in an airtight container at room temperature for 3 days, and refrigerated for up to one week.

Recipe Notes

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.