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Crispy, brittle-like, caramelized goodness with a slight chew from the oatmeal and dried apples - these delicate lace cookies are a cross between candy and cookie. I've never made lace cookies before this and didn't expect them to be so fragile. And even though warned, the cookies spread a whole lot - the cookies from my first batch came out huge, bigger than the palm of my hand!
These are buttery and sweet - probably a tad too sweet for my taste buds but I did like the chewiness and slight tartness from the dried apples. It was a nice contrast to the crispy cookie. The cinnamon brought a touch of warmth and brought me back to the fall - what I would give for it to be a few degrees warmer outside...
Apple Oatmeal Lace Cookies
Be sure to allow plenty of space between each cookie (at least 3 inches) as the dough spreads a lot. I would also recommend making them on the smaller side so they bake evenly all around.
*Gluten-free alternative: Since there is so little flour in these cookies, I'm thinking these would be easily adaptable to gluten-free by subbing in equal amounts of gluten-free flour (without xanthan gum) and certified gluten-free oats.
: about 2 1/2 dozen cookies
2 sticks unsalted butter, melted
2 1/2 cups old-fashioned oats
1 3/4 cups sugar
1 cup diced dried apple
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, stir together butter, oats, sugar, apple, flour, cinnamon, and salt. Stir in eggs.
Drop dough by rounded tablespoons onto prepared baking sheets, 3 inches apart. Gently flatten with damp fingers. Bake each sheet until edges of cookies are golden brown, about 10 to 12 minutes. Rotate sheet halfway through for even baking. Let cool completely on sheets. Store in airtight container for up to 1 week.
Source: Everyday Food Magazine, December 2012 issue
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