High Altitude Oatmeal Lace Cookies
These oatmeal lace cookies are thin and chewy with crisp, caramelized edges and flavor notes of buttery brown sugar toffee.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter
- ¾ cup light or dark brown sugar, lightly packed
- 1 tbsp golden syrup
- 2 tbsp all purpose flour
- 2 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ cups old fashioned rolled oats
- 1 large egg, room temperature, lightly beaten
Instructions
- In a medium sized saucepan, melt the butter, brown sugar and golden syrup over medium heat, until melted and smooth.
- Remove from the heat and add the flour, vanilla extract and salt. Use a whisk if needed to smooth out any lumps of flour.
- Stir in the oats, then let the mixture cool for 10 minutes. Stir in the egg.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line several baking sheets with parchment paper.
- Use a small cookie scoop to scoop 1 tablespoon sized dollops of the dough onto the baking sheet, leaving 3-4 inches between each so they have plenty of room to spread. Use the back of a spoon to flatten the dollops of dough against the baking sheet.
- Bake one pan of cookies at a time, baking the cookies for about 9-10 minutes. The cookies will spread and become very thin, the edges should be a deep golden brown color, and you should see the sugar bubbling around the edges.Baker's Note: At 9 minutes, the cookies will be crisp around the edges, while the centers will remain chewy and a little bendy after they've cooled. Bake for 1-2 minutes longer if you want crispier cookies, but watch them closely to make sure the sugar doesn't burn.
- If you want perfectly round cookies, use a round cookie cutter with a circumference that's larger than the cookies to quickly "scoot" it around the hot cookies, pulling in any uneven edges.
- Let the cookies cool on the baking sheet for at least 5 minutes, or until you can easily peel them off the paper and set them on a cooling rack to cool completely. While one pan of cookies is cooling, you can bake the other pan.
- These cookies are wonderful plain, but can also be paired with chocolate for a decadent treat. Melt some semi sweet chocolate, then dip, drizzle or sandwich the cookies with the chocolate.
Notes
Store the cooled cookies in an airtight container at room temperature for up to 3-5 days, or in the freezer for up to 3-6 months.
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