I found a recipe for fluffy caramelized brown sugar oatmeal cookies on The Pioneer Woman's site TastyKitchen the other day and knew I wanted to try them right away. For whatever reason, Ree's cookies were fluffy, but the two batches I made both turned out very flat and "lace-like". I don't know if there was an error in the recipes or what, but we ended up loving the flat version so I renamed them Brown Sugar Oatmeal Lace Cookies. They're so very good - super thin, very chewy, and extremely delicious. My husband loved them, my nieces loved them, my in-laws loved them, and if you give them a try I think you'll love them too.
Ree's Brown Sugar Oatmeal Lace Cookies
makes about 50 cookies
1 1/2 cups all purpose flour
1 teaspoon fine salt
1/2 teaspoon baking soda
16 tablespoons salted butter, softened
2 cups packed brown sugar (light or dark)
2 teaspoons pure vanilla extracts
2 large eggs
3 cups old fashioned oats
Preheat oven to 350F.
In a medium bowl, combine the flour, salt, and baking soda; set aside.
In the bowl of a stand mixer, beat the butter and brown sugar together until fluffy. Add the vanilla and eggs; mix until fully incorporated, scraping the bowl if needed. Add reserved dry ingredients and mix well.
Use a #50 scoop to portion 8 dollops of cookie dough onto a silicone lined sheet pan. Bake for 10-12 minutes until flat brown around the edges. Cool cookies on pan for 10 minutes before transferring to a cooling rack. Store cooled cookies in an airtight container between layers of wax or parchment paper.
Recipe adapted from The Pioneer Woman