Today’s cookie is from a wonderful baker, artist and family friend in Central California- Peg C. It calls for just a few simple ingredients that combine to produce an elegant, lacy and crunchy surprise. Maybe that’s why it’s called “Lacy Cookie”!
From Peg C
3 ½ doz if made small
2 doz if made larger
- ½ cup (113 g) butter
- ½ cup (109 g) sugar
- 1/3 cup (54 g) flour
- ¼ tsp salt
- 1 cup (93 g) Rolled Oats (Peg calls for quick, I used old fashioned)
- 2 TB milk
Preheat the oven to 375 F
Line 4 baking sheets with parchment paper
- Melt the butter in a sauce pan,
- Stir in the remaining ingredients, mixing well.
- Drop onto cookie sheets, 3” apart. (Peg used ½ tsp per cookie; I used the smallest cookie scoop)
- Flatten with a spatula until thin.
- Bake until edges are brown.
- Cool on cookie sheet for at least one minute; five is better.
- Remove to a wire rack to finish cooling.
Notes: I found it was best to scoop out and ‘smash’ the cookie dough as quickly as possible. If it cooled too much it became rather stiff and difficult to smear out thin. Peg’s original recipe called for quick oats, but I used old fashioned just because that’s what I had on hand. I found the cookies worked just a little bit better if I ran the oats through the food processor for around 9 pulses before adding to the mixture, but the cookies were ok even without doing that.
The cookie is delicate and breaks easily, so handle with care!
PS- When you try the recipe, let me know how you like them!