Lacy Oatmeal Cookies

by Michael Kyle
Ingredients

  • 1/2 cup (115 g or 1 stick) unsalted butter
  • 1 cup (220 g) packed dark brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 1/2 cups (170 g) thick-cut rolled oats (or substitute regular rolled oats)

Directions

  1. Preheat the oven to 350F:
  2. Line a baking sheet with parchment paper.
  3. Melt the butter and sugar:
  4. Place the butter and brown sugar in a medium saucepan over medium heat. Warm, stirring frequently, until the butter and brown sugar melt into a thick brown paste.
  5. Remove the pan from heat and stir in the flour, vanilla, and salt. The batter will be very thin. Set aside for 10 minutes to cool.
  6. Once the liquid has cooled add the egg and mix with a fork until incorporated. Add the oats and stir until well distributed.
  7. Spoon 1 tablespoon of the batter onto the baking sheet, leaving about 2 inches or more of space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer.
  8. Bake in the oven for 8 minutes or until the edges of the cookies start to turn dark golden brown. Remove from the oven and let the cookies cool completely on the parchment paper.
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