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French Lace Cookies
Ingredients
10 Tbsp (1¼ sticks or ⅓ pound) unsalted butter
1 cup packed dark brown sugar
¼ cup light corn syrup
1 Tbsp heavy (or whipping) cream
1 tsp pure vanilla extract
¼ tsp salt
¼ cup flour
1¼ cups old-fashioned rolled oats
Directions
- Preheat oven to 350 °F
- Line cookie sheet with parchment paper
- Spread pecans on small baking sheet and toast about seven minutes or until lightly browned and toasted
- Remove from oven and chop pecans into small pieces
- Melt butter in a medium saucepan over low heat
- Remove from heat and, using a wooden spoon, stir in brown sugar (making sure to eliminate any lumps), corn syrup, cream, vanilla and salt
- Stir in flour, then mix in oats and chopped pecans
- Drop batter by slightly rounded teaspoonfuls at least three inches apart. (Cookies spread until paper thin. About 9 cookies will fit on standard cookie sheet
- Bake in middle of oven for 6 to 7 minutes or until bubbling and golden brown (darker around edges)
- Transfer the cookie sheet to a cooling rack or slide parchment paper to cooling rack
- Wait about 2 minutes for cookies to become firm. Use a wide metal spatula to transfer cookies to rack to cool
- Store in airtight container for up to 5 days
- Makes 60 to 70 cookies
Note:From Cooks.com Recipe Search.