Flourless Oatmeal Lace Cookies

Perfect little lace cookies

I have always been a cookie baker, especially at Christmas. This is my season! My mother-in-law used to tease me about all the cookies I would bake. Every year I had several kinds of cookies that routinely made it to my cookie baking schedule. Family favorites! But I also would add one or two new ones. Therefore, some of my cookies would get rotated. That's what happened to my Oatmeal Lace cookies. When my kids were very young these cookies made it on my list every year. Back then they were very hard to remove from the cookie sheet. I would almost always break half of them trying to get them off in one piece. Once they cooled too much they were stuck but, if you tried to move them too soon they would stick to the spatula. I tried using foil, parchment, waxed paper...nothing worked consistently. However, these cookies were my son's favorite! So I would muddle through every year, despite the frustration. My son grew up, moved away and I stopped making the Oatmeal Lace Cookies. This year my son requested those cookies.  What could I do but get out the recipe and make them for him.
A lot changes in 10 years and now I have a SILPAT! What a baking difference! No sticking, no breaking, no crumbling,  just perfect little cookies every time! These very delicate, crispy lace cookies are almost more candy like than cookie. Similar to a toffee with oatmeal and coconut baked into them. This recipe says drop a 1/2  teaspoon of batter onto the cookie sheet. Be sure to follow the directions, they spread quite a bit so keep them small and give them room. Finally, get yourself a SILPAT if you don't have one...what a great invention!

These are almost more candy like...if I don't hide them my hubby will eat them all!

1/2 teaspoons of batter

They spread so give them room 

Ready to send to my son!

Perfect treat with tea or coffee

Flourless Oatmeal Lace Cookies
                                                                                    
Ingredients:
- 3 lg eggs
- 2 c sugar
- 2 Tbsp melted butter
- 3/4 tsp vanilla
- 1 tsp salt
- 1 c shredded coconut
- 2 c uncooked rolled oats

Directions:
1. Preheat oven to 350°. Line cookie sheets with foil or baking parchment.

2. Beat the eggs, then add the sugar gradually, beating constantly. (Electric mixer is best for this.)
3. At low speed, stir in the melted butter, vanilla, salt, coconut, and oats.
4. Drop the dough by teaspoons 2 inches apart. (Do NOT use tablespoon, as these cookies really spread.) Bake about 10 minutes, or until the edges are lightly browned. Lift foil or parchment from pan and cool on rack until wafers can be easily removed.


From my very old edition of Joy of Cooking!