'Grandmother's Old Fashioned Lacey Oatmeal Cookies'?

Question

It called for melted butter, sugar, oatmeal...and had to be refrigerated before dropping on the cookie sheet for baking. After baking the balls melt into a brown, thin, crispy wisp of a cookie. If anyone has this recipe, I would love for you to share it with me! Thanks for any help you can offer.

Answer 1

These are my favorite cookie! Heat your oven to 350 and put parchment paper on your cookie sheets, This part is really important - if you don't have parchment paper, go to the store, spend $2.25, and get some. You'll be glad you did.
Ingredients:
1 stick (1/2 cup) butter, softened
1 cup sugar
1 egg
1 t. vanilla extract
4 T. flour
1/2 t. salt
1 1/2 c. oats
Cream butter, sugar, egg, and vanilla. Add the other ingredients and mix well. Drop by teaspoonfuls onto the cookie sheet. They really spread out a lot, so I only cook about 6 at a time. Bake 8 minutes, until lightly browned. let them cool on the cookie sheet for 1 minute, then carefully slide the parchment paper off and let them cool more on the counter. Remove to cooling racks with a thin spatula. You can keep re-using the parchment paper.

A pretty presentation is to drape them over a rolling pin or bottle while they are still warm and flexible. They will keep the shape from the curl of the cylinder.

If you want to really go over the top, dip 1/2 of the cookie in melted chocolate and let it cool.

Answer 2

1

Answer 3

you'll need:
1/2 cup salted butter
1/2 cup corn syrup
2/3 cup dark brown sugar
1 cup old fashioned oats (not quick)
3/4 cup flour
1 tsp. vanilla extract

Preheat oven to 375 degrees. Line cookie sheets with wax or parchment paper.
In a medium saucepan, melt butter, corn syrup and brown sugar over medium heat, stiirinf constantly until sugar dissolves. increase heat to high. When mixture boils remove from heat and stir in oats, flour, and vanilla.
Bake cookies one pan at a time but be prepared to work fast. Drop half teaspoon fulls 3 inches apart onto your sheet. Bake 8 minutes, or until mixture spreads, bubbles, and begins to brown.

These cookies are good to roll around a wooden spoon handle while hot, creating a tube, and then dipping one end in melted chocolate....mmmmm.

Good Luck!

Answer 4

Lacy Oatmeal Cookies

Answer 5

Here is a rcouple of recipe's, sorry, both go from bowl to cookie sheet, without requiring refrigeration.



Lacy Oatmeal Cookies
Submitted by: Pookie
Rated: 4 out of 5 by 26 members Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 55 Minutes
Yields: 48 servings

"This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate."
INGREDIENTS:
1 cup quick cooking oats
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder 1 cup white sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
2. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop

dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
3. Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

This recipe appears in the Allrecipes "Tried & True Cookie" cookbook. Buy it online at http://allrecipes.com/cookie/
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 11/24/2006

German Oatmeal Cookies
PREP AND COOK TIME: About 1 1/4 hours

NOTES: For best results, bake these thin, lacy cookies on flat (not warped) baking sheets lined with cooking parchment. Store cookies airtight for up to 4 days.

MAKES: About 45 cookies

1/2 cup (1/4 lb.) butter

1/2 cup sugar

2 tablespoons whipping cream

1/4 cup all-purpose flour

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2/3 cup quick-cooking rolled oats

1. In a 1- to 2-quart pan over low heat, melt butter. Add sugar and cream and stir over high heat until the mixture is boiling. Remove from heat and stir in flour, cloves, ginger, salt, and oats.

2. Drop batter in 1-teaspoon portions onto cooking parchment–lined or buttered and floured 12- by 15-inch baking sheets (see notes), evenly spacing three or four portions on each sheet.

3. Bake one pan at a time in a 350° oven until the edges of cookies are golden brown, 3 to 4 minutes.

4. Let cookies cool on sheet until firm enough to remove, about 2 minutes; to test, lift a corner of a cookie with your fingers, or slide a spatula under a corner. If it's too soft to hold its shape, wait a few seconds longer; if it's firm, lift off with your fingers or a spatula. Set cookies on racks to cool.

5. Serve, or immediately package airtight (cookies soften quickly from moisture in the air) in rigid containers, putting waxed paper between layers.

Per cookie: 36 cal., 58% (21 cal.) from fat; 0.3 g protein; 2.3 g fat (1.4 g sat.); 3.6 g carbo (0.1 g fiber); 34 mg sodium; 6.3 mg chol.