Starting off Tasty Tidbit Tuesdays with a Sweet Southern Dessert that I have loved since childhood.
Oatmeal Lace Cookies by any other name would be still as sweet! A finicky cookie, the weather must be perfect; something that is difficult to control below the Mason-Dixie Line. Be wary, any humidity will destroy these cookies. They are delicate, which explains their name. All Southerners know the fragility of lace, well, all us Southern women at least.
Oatmeal Lace Cookies
- 1 stick margarine (I find margarine melts best), oleo or butter melted
- 1 egg
- 1 tsp vanilla
- 1 c sugar
- 1 c oatmeal
- 2 TBSP flour
- Dash salt
Preheat oven to 350° F.
Mix first melted margarine, egg, and vanilla ingredients together. Add sugar, oatmeal, flour & salt to first set, mix all until blended.
Use non-stick foil (can make a huge difference) or regular foil (prepare to use multiple sheets) and place over cookie sheet.
Drop ½ teaspoon dollops of dough 3 × 3 on cookie sheet. Leave large gaps between cookies as they will expand dramatically. Bake for 9 minutes maximum and watch carefully for burning. Beware using the same sheet twice in a row, as the more the cookie sheets are heated, the quicker each following batch will cook. I’ve found it best to alternate cookie sheets. Allow to cool about a minute or so on the pan then CAREFULLY peel each cookie off the foil and stack in an airtight container for storage. Store in a cool, dry place so that they last as long as possible. The more the moisture the stickier and chewier they become, and they are best as thin crispy crunchy cookies.
˜Interesting aside, if you would like to try shaping them I would suggest getting a lightly greased dowel rod about an 1″ wide and securing the ends. While still warm, peel off foil and drape carefully around the dowel rod. When dried you can fill with different cremes, fruits, or curds.
Oatmeal Lace Cookies have a short shelf life so eat them all as quickly as possible! ♥