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)

• #50 scoop https://amzn.to/2A7O1vX

• pure vanilla extract https://amzn.to/35M8ylO

• silpat/sheet pan/cooling rack set https://amzn.to/2AaQLJ3

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