contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Ree's Brown Sugar Oatmeal Lace Cookies

Patricia @ ButterYum

I found a recipe for fluffy caramelized brown sugar oatmeal cookies on The Pioneer Woman's site TastyKitchen the other day and knew I wanted to try them right away.  For whatever reason, Ree's cookies were fluffy, but the two batches I made both turned out very flat and "lace-like".  I don't know if there was an error in the recipes or what, but we ended up loving the flat version so I renamed them Brown Sugar Oatmeal Lace Cookies.  They're so very good - super thin, very chewy, and extremely delicious.  My husband loved them, my nieces loved them, my in-laws loved them, and if you give them a try I think you'll love them too.  

Delish!

Items used to make this recipe:

(affiliate links)


Ree's Brown Sugar Oatmeal Lace Cookies

makes about 50 cookies

Printable Recipe

Ingredients

  • 1 1/2 cups all purpose flour

  • 1 teaspoon fine salt

  • 1/2 teaspoon baking soda

  • 16 tablespoons salted butter, softened

  • 2 cups packed brown sugar (light or dark)

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 3 cups old fashioned oats

Directions

  1. Preheat oven to 350F.

  2. In a medium bowl, combine the flour, salt, and baking soda; set aside.

  3. In the bowl of a stand mixer, beat the butter and brown sugar together until fluffy.  

  4. Add the vanilla and eggs; mix until fully incorporated, scraping the bowl if needed.  

  5. Add reserved dry ingredients and mix well.

  6. Use a #50 scoop to portion 8 dollops of cookie dough onto a silicone lined sheet pan.  

  7. Bake for 10-12 minutes until flat brown around the edges.  

  8. Cool cookies on pan for 10 minutes before transferring to a cooling rack.  

  9. Store cooled cookies in an airtight container between layers of wax or parchment paper.

Recipe adapted from The Pioneer Woman