One of my favorite memories growing up is baking with my grandmother in her kitchen. It was an amazing kitchen, open and filled with light, and she would let me help her with every step. A recipe that she was always well known for (besides her chicken tetrazzine) was her oatmeal lace cookies. Thin, crunchy, sweet, buttery, but oh so light, these cookies are some of the easiest to make and easiest to eat.
1 cup of oatmeal
1 cup sugar (white)
3 tablespoon all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 stick (1/4 lb) unsalted butter
Preheat oven to 350 degrees and cover the cookie sheet in aluminum foil (as smoothly as possible).
Melt butter in microwave or in a saucepan.
In a small bowl or large liquid measuring cup, beat egg and vanilla extract with fork until well mixed.
In a medium size bowl, whisk dry ingredients together to mix.
Whisk egg mixture and warm butter into dry ingredients until incorporated. Mixture will be liquidy.
Spoon a scant teaspoon of the cookie dough onto cookie sheet, well spaced. You can get about 6 per sheet on a regular sized sheet. This cookie sheet is larger than normal. They will begin to spread out even before they go in the oven. They cook out and not up.
Bake in oven 9 minutes and remove. The cookies should be slightly golden brown and a little darker along the edges.
Allow the cookies to cool completely on the aluminum. If you try to remove them before they are completely cooled they will not come off the aluminum. You can allow the cookies to cool a little (~5 minutes) on the sheet and then carefully remove the foil from the cookie sheet and set it aside to let the cookies cool completely. Then you can use the sheet again immediately. You will have to run the cookie sheet under cold water so it is not hot when you put the dough on it. A hot sheet will affect the cooking time. (This is what i do so that it doesn’t take all day to bake the cookies.) When the cookies are completely cooled, pop them off of foil. You dont need to use a spatula, you should be able to peel the foil right off the cookie pretty easily. Also, if the cookies aren’t cooked enough, the middle of the cookie will stick to the foil. You can pop them back in the oven for a little until they’re golden brown.