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Ingredients
| rolled oats: 1 cup |
| light corn syrup: 1/3 cup |
| canola oil - for salads, woks and light frying: 1 Tbl |
| salted butter: 2 Tbl |
| eggs: 1 (large) |
| granulated sugar: 1/3 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| dried cherries (chopped): 1/3 cup |
Oatmeal Lace Cookies With Dried Tart Cherries
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
30 serving(s)
Tags
- Set oven rack in the center; preheat to 400°F .
- Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess.
- Combine oats, corn syrup and oil in a medium bowl.
- Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.)
- Pour into the oat mixture and stir to combine. Set aside.
- Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
- Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture.
- Add the oat mixture and dried cherries; stir gently to combine.
- Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
- Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy.
- Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (not a rack).