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

Chia Pudding Dessert Shooters

I couldn't decide which flavor of chia pudding to share with you first, so what the heck, I'll share all three.  Gives me a good excuse to use these adorable little Bormioli shot glasses too.  No spoons needed, just tilt your head back and enjoy.

Now for some interesting facts about chia seeds.  Chia seeds are an unprocessed, whole-grain superfood that can be eaten raw or in gel form (they absorb liquid, up to 10 times their weight).  They're chock full of healthy omega fats, protein, antioxidants, calcium, and dietary fiber.

Bonus - chia seed gel can be used as an egg substitute when baking:  for every egg called for in a recipe, mix 1 tablespoon of chia seeds with 3 tablespoons of water and allow to gel.

Chocolate Chia Pudding

makes about 2 cups

Printable Recipe

Ingredients

• 1 1/2 cups chocolate milk

• 1/4 cup chia seeds

Directions

1. Combine chia seeds and chocolate milk, stirring frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours.

2. Spoon into dessert dishes and serve.

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Roasted Strawberry and Vanilla Chia Pudding

makes about 2 cups

Printable Recipe

Ingredients

• 1/2 cup vanilla roasted strawberries

• 2 tablespoons milk

• 1 cup water

• 1/2 teaspoon pure vanilla extract

• 3 tablespoons chia seeds

Directions

1. In a blender or food processor, combine strawberries, milk, and water.

2. Add vanilla extract and chia seeds, stir frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours.

3. Spoon into dessert dishes and serve.

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Vanilla Chia Pudding

makes about 2 cups

Printable Recipe

Ingredients

• 1 1/2 cups milk

• 1 teaspoon vanilla bean paste

• 1/4 cup chia seeds

• sweeten to taste

Directions

1. Combine milk, vanilla bean paste, chia seeds, and your choice of sweetener, stir frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours.

2. Spoon into dessert dishes and serve.