7 Days of Christmas Cookies
Oatmeal Lace Cookies are dangerously crispy and light — yeah, you’re gonna eat a lot of these! This easy recipe for warm, caramel-y cookies will soon become a family favorite.
7 Days of Christmas Cookies is a thing. And it starts today.
One day late is considered fashionably late right? Do you forgive me friends?
I spent the weekend in Mom’s kitchen – because she has a gorgeous, white, big, clean kitchen with an island and a dishwasher, and double ovens, and a bazillion pots and pans and rubber spatulas so I don’t have to wash everything as I go. And I
sometimes always borrow take things like butter and sugar and eggs because her kitchen is always beyond stocked. And she tolerates me. She’s the best.
And, can’t forget this little secret: there’s lots of space for practicing my (totally not) smooth dance moves. Turn the radio all the way up, then just shimmy-swirl around that big kitchen island. It helps make the best food. If you’re in a good mood while creating something, it can’t turn out badly. That’s just Kitchen Tip #16. Everybody knows.
Since there are seven days of cookies, I’m going to keep these posts short and sweet. I’m tempted to ramble on like normal, but then I might run out of material by Thursday. (Probably wouldn’t. That’s very unlikely to happen to me, but let’s play it safe.)
Want to know the line-up? Of course you do!
- Oatmeal Lace Cookies (obviously)
- Peppermint Patty Brownies
- Thumbprint Cookies filled with Raspberry Jam or Raspberry Ganache
- Dark Chocolate & Bourbon Pecan Pie Cookies
- Assorted White & Dark Chocolate Truffles
- Chocolate Turtle Cookies
- Still in the works, but I was inspired by some pistachios that ended up in my shopping cart this weekend.
And with that, here’s cookie #1!
It’s crispy and light (like, toooo light.
You I could eat a lot of these in one sitting. I know because I totally did). They have a natural, warm, caramely butterscotch flavor. I drizzled chocolate on half the batch to dress them up a little, but I honestly prefer the simplicity of the plain cookies. And a special shout out to these bad boys for being the easiest and quickest Christmas Cookies I made all week.
Oatmeal Lace Cookies
- 1 cup butter 2 sticks
- 2 1/4 cups light brown sugar packed
- 2 1/4 cups old-fashioned oats
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 egg lightly beaten
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips optional
Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.
Drop batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.
Bake for about 5 minutes, until golden brown.
Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely. They will harden as they cool.
Microwave chocolate chips about one minute, stirring every 15 seconds to keep from burning. Once chocolate is melted and smooth, spoon it into a plastic bag. Snip the corner of the bag to make a small hole. Use this to drizzle and decorate cookies. Let set.
Store in an airtight container.
Occasionally reheat the batter. If the batter is too cool when it goes into the oven, it won't spread out as much, leaving you with a clumpy and chewy cookie.