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Ree's Brown Sugar Oatmeal Lace Cookies

Patricia Reitz

Ree's Brown Sugar Oatmeal Lace Cookies - ButterYum

Ree's Brown Sugar Oatmeal Lace Cookies - ButterYum

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

Printable Recipe

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