Sorry, oatmeal raisin, but a new crispy and buttery cookie is in town.
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One thing you can count on with me is that I’m ALWAYS down for a treat. Sugar is one of my favorite things in life, and it’s where I struggle the most in my health journey. Thankfully, there is an abundance of dessert recipes that are healthy and tasty. One of my go-tos has to be the delectable oatmeal lace cookies. If I’m offered the choice between a sugar-filled, store-bought cookie and a homemade crispy, buttery, mouthwatering oatmeal laces, I’m picking the latter!
Even me, who usually picks chocolate over anything, would go for the oatmeal lace cookies instead. They’re so good you may find it difficult to stop eating them. But remember that moderation is the key to a healthy lifestyle. Plus, if you don’t finish the whole plate of oatmeal lace cookies, you’ll have some for the next day!
Are Oatmeal Lace Cookies Healthy?
Oatmeal lace cookies are a great low-calorie dessert option. Thanks to old-fashioned rolled oats, these cookies are a good source of fiber, vitamins, minerals, and antioxidants. Oats may also improve digestion, maintain healthy blood sugar levels, and boost the immune system. However, I wouldn’t go as far as to say that oatmeal lace cookies are a health food. They’re still a dessert through and through with butter and sugar and, therefore, lack a dense nutrition profile. So, while oatmeal lace cookies are a healthier dessert option than other desserts, please enjoy these delicious golden circles in moderation.
What is the difference between light and dark brown sugar?
As you can see in the recipe, oatmeal lace cookies call for 1 cup of packed light brown sugar. But in your pantry, sitting happily on your baking shelf may only be a bag of dark brown sugar. So, what’s the difference? And can dark brown sugar be a substitute for light brown sugar?
The only difference between light brown sugar and dark brown sugar is their amount of molasses. Light brown sugar has about 3.5% of molasses, while dark brown sugar has 6.5%. The higher molasses content makes dark brown sugar darker in color. Moreover, it’s slightly higher in moisture and acidity, and some say offers a deeper, more complex flavor with notes of caramel and toffee. Regarding baking and nutrition, light and brown sugar are no different. So, if you have dark brown sugar on hand, you can 100% use dark brown sugar for this recipe.
INGREDIENTS
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups old-fashioned rolled oats
INSTRUCTIONS
Prep
Preheat oven and prepare baking sheet.
Mix
Combine ingredients and prepare cookie batter.
Bake
Bake until golden and cool on a wire rack.
Devour!
FAQs & Tips
Not only can you make ahead and store oatmeal lace cookies, but I actually recommend that you do! I often make a lot more cookie dough than I need so that I can freeze the rest. This is helpful when the future me is craving a cookie but doesn’t want to dirty a bunch of dishes or do a lot of work. As homemade cookie dough can last in the freezer for up to 2 months, I will have eight weekends of cookie enjoyment without all the effort. Hoorah! Just make sure to store your cookie dough in a freezer-safe container. Of course, you can also store your cookie dough in the fridge for 3-5 days and your fully baked oatmeal lace cookies in the fridge for up to 1 week.
To achieve perfect oatmeal lace cookies, you need to melt your butter and brown sugar together before mixing them in with the other ingredients. This ensures that the sugar will fully dissolve. If you don’t allow these two ingredients to blend, you risk having a gritty texture instead of a smooth and fully incorporated batter.
Make sure you allow your mixture to cool before adding in an egg. If you add your egg when the mixture is still hot, you will accidentally scramble your egg! As the goal is a smooth cookie batter and not a delicious breakfast meal, let’s give our batter time to cool down.
Serving Suggestions
A smooth chocolate fondue for drizzling or dipping would be divine with these oatmeal lace cookies. Or perhaps a cranberry jam for my fruit lovers, as it complements the buttery, almost nutty taste. A simple sprinkle of flaky sea salt would also go a long way in amplifying the oatmeal lace flavors. Or, when it comes to cookies, sometimes all you need is a big glass of milk. I sincerely hope you try this recipe out and enjoy oatmeal lace cookies as much as I do.
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups old-fashioned rolled oats
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium saucepan, melt butter and brown sugar over medium heat until smooth. Remove from heat.
- Stir in flour, salt, and vanilla extract. Let the mixture cool slightly.
- Beat in the egg, then fold in the rolled oats until well combined.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 8-10 minutes or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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