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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
Cook Time 30 minutes
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.