A delight to the gaze and fans of sweet dessert, our Oatmeal Toffee Lace Cookies are a delectable companion to Chicken and Wild Rice Soup.
Oatmeal Toffee Lace Cookies
Makes 17
Ingredients
- ½ cup unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1¼ cups old-fashioned oats
- ¼ cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- ¼ cup toffee bits
- Garnish: melted bittersweet chocolate
Instructions
- Preheat oven to 375°. Line 4 baking sheets with parchment paper.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and stir until beginning to bubble around edges, 3 to 5 minutes. Remove from heat.
- In a medium bowl, combine oats, flour, cinnamon, ginger, and salt. Add melted butter mixture to flour mixture and stir until combined. Add egg and vanilla extract; stir until combined. Add toffee bits.
- Using a 1½-tablespoon spring-loaded scoop, scoop batter and place 3½ inches apart on prepared pans. Using a small offset spatula or the back of a spoon, spread each scoop of batter into a single even layer, about 3 inches wide.
- Bake until edges are golden brown, 5 to 7 minutes. Let cool completely on pans on wire racks.
- Gently slide a spatula under cookies to remove from pans and transfer to wire racks. To garnish, place wire racks
- on pans and drizzle with melted chocolate, if desired. Let set before serving. Store in an airtight container for up to 1 week.
Notes
Pairs deliciously with our savory Chicken and Wild Rice Soup.
