As frigid temperatures grip New York this week, the entire northern hemisphere appears to be experiencing severe cold. A cozy baking project presents an ideal way to combat the chilly weather. For those seeking a treat that is both simple and satisfying, oat lace cookies are an excellent choice, based on a recipe shared by chef Melina Hammer.
Although I have long enjoyed these crisp and caramelized cookies, I previously considered them too complex to make at home. However, Hammer emphasizes their straightforward nature. “They’re super easy!” she asserts, noting that even amidst a busy schedule, there is always time to prepare a batch. I recently put her claims to the test and was pleasantly surprised by how quick and enjoyable the process was, particularly while baking with my energetic six-year-old.
Why oat lace cookies are a perfect choice
Oat lace cookies provide a delightful combination of chewy and crunchy textures. These cookies can brighten your day, especially during dreary weather. Melina Hammer’s recipe is notable for its simplicity, using just a few harmonious ingredients.
This recipe’s versatility is particularly intriguing. While the original version is satisfying, Hammer encourages bakers to experiment. For instance, adding a hint of freshly cracked black pepper can introduce an unexpected flavor twist. Other options include finely grated orange zest or minced candied ginger. The potential variations are as boundless as your creativity.
Ingredients you’ll need
Ingredients you’ll need to create your own batch of these scrumptious cookies include:
- 3 tbsp salted butter
- 1/2 cup rolled oats
- 2 tbsp plus 1 1/2 tsp slivered almonds
- 1/4 tsp freshly cracked black pepper
- 1 small egg
- 1/4 cup cane sugar
- 1/2 tsp honey
- 1/2 tsp vanilla extract
- Pinch of kosher salt
- 1/2 tsp baking powder
- 1/2 tbsp all-purpose flour
Baking instructions
To begin, preheat your oven to 350°F. In a small saucepan set over medium-low heat, combine the butter, oats, and slivered almonds. As the butter melts, stir the mixture until it is well combined. In a medium bowl, whisk together the egg and sugar until the mixture turns pale. Incorporate the honey and vanilla, then add the melted butter and oat mixture, followed by the kosher salt, baking powder, and flour. Mix everything until a uniform batter forms.
Using a teaspoon, drop spoonfuls of the batter onto parchment-lined baking sheets, ensuring to leave about 2 inches of space between each cookie to allow for spreading. You can fit up to 12 cookies on a single sheet. Bake for approximately 8 minutes, or until the cookies are lightly golden in the center with caramelized edges.
Pro tips for perfect cookies
Melina shares an effective tip for achieving beautifully shaped cookies. As the cookies bake, they may spread out unevenly. To counter this, she recommends removing the cookies from the oven around the six-minute mark, when they’ve just started to spread. Gently reshape them into rounds using a silicone spatula. After this adjustment, return them to the oven for a couple more minutes until caramelized.
After baking, allow the cookies to cool for approximately 5 to 7 minutes on the baking sheet before transferring them to a wire rack. For optimal storage, place them in a sealed container lined with parchment paper. This method will help maintain freshness for up to five days.
About Melina Hammer
Melina Hammer is a multifaceted culinary professional, recognized not only as a recipe developer but also as a food stylist and an award-winning author of A Year at Catbird Cottage. Her innovative creations have appeared in prestigious publications such as Bon Appétit and Food52. To further explore her culinary expertise, subscribing to her newsletter, Stories from Catbird Cottage, is an excellent way to access more of her delightful recipes.
As the winter chill sets in, many may find joy in a baking session. Which delightful treats will you create this week?
