Light and airy with a drizzle of chocolate – these Oatmeal Lace Cookies are a welcome addition to any cookie platter.
This year Florentine cookies have taken my fancy, partly because there are so few ingredients that they are easy to make gluten free or nut free etc.
This is how the Oatmeal Lace Cookies got in to my repertoire – I was looking to have an assortment of cookies that would allow guests with food allergies to work around various ingredients.
These in particular make it easy to avoid nuts and gluten. The amount of flour called for to bind these cookies is so minimal in the overall recipe an all purpose gluten free flour works fine here.
There are only a couple of things to watch for here.
These cookies spread incredibly on the baking sheet so when it says drop a teaspoon of dough -it means a teaspoon from a measuring set – not a kitchen spoon that would lend itself to a ‘heaping’ teaspoon.
Also don’t skimp on the spacing between the cookies on the baking sheet. Use parchment paper or silicone because they are quite delicate coming out of the oven and you sure don’t want to be fighting with a spatula to pick them off the baking sheet.
I prepared 3 baking sheets with parchment paper and I needed all three to hold
- 1/3 cup unsalted butter 76 grams
- 1 cup quick oats
- 1/2 cup sugar
- 1/3 cup flour can substitute gluten free all purpose flour
- 2 Tbsps corn syrup
- 2 Tbsps milk
- 1/2 tsp vanilla
- 1/4 tsp salt
- 6 oz chocolate chips
- 1/2 tsps shortening
- Preheat oven to 375° F.
- Prepare 2 large baking sheets with parchment paper. (If you have a 3rd sheet prepare that as well or you will have to re-line and reuse your first sheet.)
- Microwave butter on low heat, in a large bowl, until just melted.
- Add all remaining ingredients, except the chocolate and shortening, and stir well.
- Drop dough by the teaspoon (yes- just 1 tsp measuring spoon – not a kitchen teaspoon) on the prepared baking sheet leaving 3" between all sides of the cookie. This means you may only get 10-12 cookies on a sheet depending on the size of you baking sheet. Cookies will spread significantly so don't over crowd.
- Bake 5-7 minutes. Check after 5 minutes. They are quick to go from golden to over-done.
- Do not use 2 racks and switch trays – the baking time is so short and the bottom tray will be more done than the top. Re-line the bakings sheets as needed. Allow as much time a possible for baking sheets to cool before reusing.
- Allow cookies to cool slightly on the parchment paper, then transfer carefully to a cooling rack. When they are cool you can stack them on top of each other.
- To garnish with chocolate, melt the chocolate in a heat proof bowl standing in a sauce pan of hot water over medium heat.Add the shortening and mix in. You can transfer melted chocolate to a plastic bag with a very small the tip cut out. Drizzle chocolate over the top of completely cooled cookies and allow chocolate to set fully before storing. Put them in the fridge until chilled if the chocolate is still sticky. Alternatively you can brush melted chocolate on the bottom of the cookie and allow to set chocolate side up. You can dip the base in the chocolate if you like but I find this way is rather messy and can give uneven results.