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Oatmeal Lace Cookies

Posted on August 27, 2023September 21, 2023 by Rachel Rappaport
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I chose this recipe because it looked easy and quick. It was fairly easy and quick but the directions left a lot to be desired.

I knew going in that I wanted to add mace to the cookies because I love oatmeal and mace together and as-is the recipe was a little bland sounding but I quickly realized as I took the first batch out of the oven that it was basically two long cookies, I had to do some tweaking.

I found they needed to bake for less time and the cookies needed to start off very, very small. I had done about 2 teaspoon blobs at first but it was clear I needed to halve that. I also found it was difficult to “roll” the dough so I dropped it by the (measuring) teaspoon instead. It was very very hot when I made this so it is possible if you are making these in a cooler environment you may be able to roll the dough better than I could. Either way, I would not refrigerate the dough and I would take care to measure it out.

I thought they were tasty, especially with the addition of the mace. They were almost like caramel with flecks of oatmeal.

Oatmeal Lace Cookies

adaptedand updated from Josephine Santa Maria's Fat Mary's Oatmeal Lace Cookies in Philadelphia Homestyle Cookbook published by Norwood-Fontbonne Academy Home and School Association, Philadelphia, Pennsylvania 1984
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Servings 30 cookies

Ingredients
  

  • 1 egg, at room temperature
  • 1 cup old-fashioned rolled oats
  • 1 cup light brown sugar
  • 1 tablespoon flour
  • 1 teaspoon baking powder
  • ½ cup butter, at room temperature
  • 1 teaspoon vanilla
  • ½ teaspoon ground mace

Instructions
 

  • Preheat oven to 375.
  • Line 6 baking sheets with parchment paper (or reuse the pans between batches with fresh parchment. Set aside.
  • In a large bowl or bowl of a stand mixer, beat together all ingredients until a thick batter forms.
  • Drop by a teaspoonful onto the baking sheets about 2 inches apart. I was only able to get about six cookies per pan.
  • Bake five minutes until golden brown. Repeat until all the dough is gone.
  • Carefully remove the cookie still on the parchment to a wire rack and allow to cool completely.
    Store flat in an air tight container.


adapted and updated from Josephine Santa Maria’s Fat Mary’s Oatmeal Lace Cookies appearing Philadelphia Homestyle Cookbook published by Norwood-Fontbonne Academy Home and School Association, Philadelphia, Pennsylvania 1984

I took the liberty of tweaking the name of these cookies.

Tags: 1980s recipecommunity cookbook recipecookiesdessertmodernized recipeoatmealPennsylvaniaPennsylvania Cookbook recipePhiladelphia County PennsylvaniaPhiladelphia Homestyle CookbookPhiladelphia Pennsylvaniarecipe
Category: cookiesdessertmodernized reciperecipe

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I'm a cookbook author and recipe developer collecting community cookbooks from around the US and recreating the recipes so you can make them at home, today.

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