It’s been frigid in New York this week, and according to weather apps, the entire Northern Hemisphere appears to be one cold blue blob. If there was ever a time to tackle a baking project, it’s now. And we have just that…
Melina Hammer Oat lace cookies.
I loved oatmeal lace cookies, but I thought they were too difficult to make myself. Something that delicate and caramel-y has to be complex, right? Wrong.
“It’s so easy!” swears cookbook author and newsletter writer Melina Hammer Catbird Cottage Story. “No matter what your schedule is, there’s room to make these cookies.” I can personally confirm the feasibility of this recipe. I made a batch last Monday, 72 hours after a long weekend, and even included my six-year-old son, who was cooped up all day with two bored, working parents. A more elaborate recipe might have resulted in tears and a keyboard covered in powder, but these were. So It was so quick and delicious that I almost made a second batch on the spot.
Melina’s recipe calls for a few grinds of cracked pepper to add a little complexity and zest to the straight-up sweetness, but she points out that there are many ways to riff on it. “You can use your favorite chili powder, or try finely grated orange zest, chopped candied ginger, or a teaspoon of toasted sesame seeds.” I’m looking forward to trying out these additions, but for now I’m obsessed with the original recipe. here it is:
oat lace cookies
by melina hammer
It will be 24
3 tablespoons salted butter
1/2 cup rolled oats
2 tablespoons and 1 1/2 teaspoons chopped almonds
1/4 teaspoon freshly ground black pepper
1 small egg
1/4 cup cane sugar
1/2 teaspoon honey
1/2 teaspoon vanilla essence
a pinch of kosher salt
1/2 teaspoon baking powder
1/2 tablespoon all-purpose flour
Preheat oven to 350F. Add butter, oats, and almonds to a small saucepan over medium-low heat. Melt the butter and add to the mixture, stirring the pan. Add freshly ground pepper and mix everything together.
Once the butter has melted, whisk the eggs and sugar in a medium bowl until pale. Add honey and vanilla and whisk to combine. Add the butter and oatmeal mixture to the whisked sugar and eggs, then add the kosher salt, baking powder, and flour. Stir until evenly mixed.
Place teaspoon-sized portions on a sheet pan lined with parchment paper, leaving 2 inches between each pile to allow for spreading during baking. You can get up to 12 cookies on the sheet at once. Bake for 8 minutes or until pale golden in the center and caramelized and golden around the edges.
Melina’s Pro Tip: “As the dough spreads while baking, the cookie shape can be a little wonky. I take the cookies out at about 6 minutes, and when they’re spreading but not fully caramelized, I use a silicone spatula to push them back into round shapes (be careful not to touch the hot pan). I put them back in the oven to bake for the last few minutes to caramelize, and they turn out great!”
Let cool on the sheet pan for 5 to 7 minutes, until easily peeled off with a spatula. Store cookies in an airtight container lined with parchment paper on the counter for up to 5 days.
melina hammer He is a chef, food stylist, recipe developer, and award-winning author. A year at Catbird Cottage. Her recipes have been published in Bon Appétit, Food52, Cooking Light, and Edible. Follow her newsletter. Catbird Cottage StoryIf you don’t mind.
Thank you very much, Melina! Is anyone in the mood for baking this week? What are we making?
PS There are three types: butter cookies, monster cookies, and morning cookies for backpacks. Plus, Toby’s cookies surprised us all.
(Photo provided by: melina hammer. )
Source: Cup of Jo – cupofjo.com
