Ree's Brown Sugar Oatmeal Lace Cookies

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

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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

Ree's Baked Fudge Cups

By now most people are familiar with who Ree Drummond is, right?  You know, The Pioneer Woman?  the most successful food blogger out there - she gives great stuff away, makes TV appearances, has authored cookbooks, hosts her own cooking show - all the things we food bloggers dream of.    

Anyway, I was watching Ree's show the other day when she made this recipe she calls Baked Fudge.  It's kind of difficult to explain, so here's how Ree describes it:  

"Crusty, set upper crust... soft, but definitely not runny, filling.  It really is the best of both worlds. Chocolaty, but tastes like cake batter, but not as runny... but warm and delicious." 

I knew my chocoholic family would love them.

Enjoy!

Items used to make this recipe:

(affiliate links)

• 4-ounce ramekins https://amzn.to/2I91ExJ

• my favorite dutch-processed cocoa powder https://amzn.to/2WU6WQY

• pure vanilla extract https://amzn.to/3AEmKg6

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Ree's Baked Fudge Cups

serves 8 (4-ounce ramekins)

Printable Recipe

Ingredients

• 4 whole eggs

• 1 1/2 cups granulated sugar

• 1/2 cup Dutch-processed cocoa powder

• 1/4 cup all purpose flour

• 1 cup unsalted butter, melted

• 1/2 teaspoon fine salt

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F.

2. In the bowl of a stand mixer, beat the eggs until light in color.

3. Add sugar, cocoa, flour, melted butter, salt, and vanilla; mix gently until combined.

4. Pour into 8 ungreased 4-ounce ramekins.

5. Place ramekins into a large roasting pan and fill pan with hot water until the water level reaches about half way up the side of the ramekins.

6. Bake 50-60 minutes, or until the top is crusty and the interior is moist, yet firm (shouldn't be liquidy). Serve warm, room temp, or cold - and don't forget to top them with ice cream or whipped cream - or both! PS - I tucked a few leftovers into the freezer and the Hubs loved eating them frozen.

Note

• Half the recipe above can be baked in an 8x8 casserole dish - adjust baking time and bake until batter is still moist, but set firm and no longer runny.

adapted from thepioneerwoman