Sometimes there just isn’t much to say. I don’t have a story to go along with these cookies. There isn’t any interesting technique to talk about. I wanted to make these because I have yet to do any kind of thin light cookie. The oatmeal and butter combination sounded lovely as well.
The result? A thin, lacy, buttery oatmeal cookie. They don’t take much to put together either. You can have them ready to go before the oven finishes preheating. The batter doesn’t look like much but they spread out to all kinds of buttery awesomeness.
Leave them flat or give them a traditional bend by laying them over a rolling pin right after you take them out of the oven. It’s optional.
This is the cookie I found myself reaching for in the evening after the day was done.
Danish Lace Cookies
Adapted from: The Great Scandinavian Baking Book
- 1/2 cup butter, melted
- 1 1/2 cups, old-fashioned rolled oats
- 1/4 teaspoon ground ginger
- 1 egg
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon all purpose flour
Preheat the oven to 350 degrees. Generously grease baking sheets with butter and lightly dust with flour
Stir together the melted butter, oats, and ginger in a medium sized bowl.
In a small bowl, beat together the egg and sugar till light and foamy. Scrape into the butter mixture.
Whisk together the baking powder and flour. Then add into the butter mixture and stir well.
Using a tablespoon, drop tablespoons full of batter onto the greased baking sheets, about 2 – 3 inches apart as these guys spread out. Note: I was conservative on this and only measured out 6 cookies to one baking sheet.
Bake for 8 – 10 minutes, till golden.
Let cool for one minute on the pan before removing to a cooling rack. If adding the bend, after they have set 1 minute, remove with a spatula onto the rolling pin.
Makes 3 dozen