Crispy, lacy oatmeal cookies.
So impressive on a cookie tray.
Just melt sugar and butter, and then add the oats and flour to make a thin batter.
Irvin Lin
Dont be scared of how thin it seems!
I use thick-cut rolled oats because I think they give more “bite” and substance to the cookies.
(But let me know if you try them and what you think!)
Irvin Lin
You only need to heat them long enough to melt the butter and dissolve the sugar.
Stir a few times as this is happening to ensure the butter and sugar are melting evenly.
It’s ready when you have a thick brown paste.
Irvin Lin
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.
Remove the pan from heat and stir in the flour, vanilla, and salt.
Irvin Lin
The batter will be very thin.
Set aside for 10 minutes to cool.
Add the oats and stir until well distributed.
Irvin Lin
If you don’t have enough room on one baking sheet, bake the cookies in batches.
Remove from the oven and let the cookies cool completely on the parchment paper.
The cookies should peel easily from the parchment, but use an offset spatula if any are sticking.
Irvin Lin
Store in an airtight container for up to 3 days between sheets of parchment paper.
Irvin Lin
Irvin Lin
