Alex and I are walking advertisers for Google Reader. We love it.
We’ve introduced it to probably over 50 friends and family members, we share items like crazy, and we’re each madly addicted to our own Readers. I read about 70 food blogs alone, and I’m always looking for more.
Now, I love all of the blogs that I read very much, but I have to admit I have some favorites. I recently discovered one of them, Sugarlaws, and I just can’t get enough of it. The author is a lawyer in New York, which gives me hope that I’ll be able to continue cooking throughout law school and afterwards. But most importantly, she writes wonderfully and posts recipes that I always find enticing.
Her post on oatmeal lace cookies inspired our own attempt — I’ve always loved these cookies but never dreamed of trying to make them at home. And though we had some trouble with them at first, we eventually worked through our issues to create some very delicious cookies.
I think the humidity in our kitchen caused our initial batches to spread a bit too much, and we had a lot of trouble scraping them off the pan. We decided to add more flour, which seemed to do the trick, and I’m going to post the recipe as we adjusted it. I would maybe recommend starting with a little less flour, and then adding more if the cookies don’t seem to be working properly. Definitely do a test batch of one or two cookies before baking a whole sheet of them.
Also, we drizzled chocolate over them, but there are countless ways to dress these up. You might roll them while warm and stuff them with berries and cream, or even add a layer of chocolate between two of them to make a thin sandwich cookie.
Ingredients (makes about 30 cookies):
1/2 cup oats, chopped in food processor
1/3 cup flour
1/4 tsp baking powder
1/2 cup sugar
2 tablespoons corn syrup
6 tbsp melted butter (until the foam subsides)
2 tablespoons heavy cream
Pinch of salt
2 cups melted chocolate chips
Pulse the raw oats in the food processor for about 10 seconds, and melt the butter in a small saucepan. Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the 1/2 tsp, placing each cookie at least 3 inches apart from others to avoid collisions. Bake at 425 for 6-8 minutes, until cookies begin to brown around the edges (they will continue to brown once removed from the oven). Let them cool, then remove. Drizzle with melted chocolate, let chocolate become firm in a cool place, then serve!
For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat. Stir to combine — if there are lumps, heat for an additional 5 seconds at a time. Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack. Serve!