Saturday, December 19, 2015

Buttery Oatmeal Cookies

This recipe was a definite oopsy recipe. I was making one of my Aunt Jean's oatmeal lace cookies, which uses two tablespoons of flour and was attempting to multi-task, which ended up with me using a cup of flour instead. This was one of those times that the "oops" moment turned into to something buttery and delicious!


1 c. flour
1 1/2 c. oats
1 c. brown sugar
1 tsp. salt
1 c. melted butter
1 egg
1 tsp. almond extract

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the dry ingredients together. Add in the melted butter and stir. In a small bowl, whisk the egg and almond extract slightly before stirring into the rest of the batter. Drop the batter by heaping teaspoon full onto the parchment sheet, and at least an inch and half between them. Bake for 8-10 minutes until the bottom is a golden brown. Let cool for a minute on the baking sheet before transferring to a wire rack to cool fully.

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