Almond Lace Cookies
In this recipe, you'll create delectable almond oat lace cookies that are both sweet and crunchy. The combination of brown sugar, oats, and finely chopped almonds results in irresistibly chewy and crispy cookies with a rich caramel flavor. These delicate treats are perfect for enjoying with a cup of tea or coffee, making them a delightful addition to any gathering or a cozy afternoon treat.
— Constant Cookbook
Ingredients
- ⅔ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup light corn syrup
- 1 tablespoon whole milk
- ¼ teaspoon salt
- 1½ cups old-fashioned rolled oats
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup toasted, finely chopped almonds
Instructions
- Preheat oven to 375 degrees F; adjust oven rack to the upper third of the oven. Line baking sheet with parchment paper; set aside.
- Bring the butter to a boil in a medium saucepan over medium heat. Reduce the heat so the butter slows to a gentle boil, stirring occasionally, for 3 to 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove from heat.
- Add the brown sugar, corn syrup, milk and salt to the butter and stir to blend well. Stir in the oats, flour and vanilla, then fold in the almonds.
- Drop teaspoons of the batter onto the baking sheets, spaced about 3 inches apart. Bake for 6 to 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges. Transfer the baking sheets to a cooling rack and let sit until the cookies firm up, about 5 minutes. Using a spatula, gently transfer the cookies to wire racks until cool. Store the cookies in an airtight container at room temperature for 2 weeks, or freeze for up to 2 months.
Cook Time
40M
Prep Time
PT15M
Yield
About 6 dozen cookies
Nutrition
- Calories: 45 kcal
- Carbohydrate Content: 5 g
- Fat Content: 2 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 4 mg
- Sodium Content: 27 mg
- Sugar Content: 4 g
- Serving Size: 1 serving
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