These Oatmeal Lace Cookies are very delicate, tender, and crisp. The batter is a cinch to make on the stove top rather than the mixer, and they keep well for several days in an airtight container. The crystallized ginger gives an unexpected, pleasant bite.
If you love oatmeal cookies and are a fan of ginger, this is a cookie for you!
Ginger Oatmeal Lace Cookies
(adapted from Martha Stewart)
1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked old-fashioned rolled oats
1 1/2 Tbsp. all-purpose flour
1 tsp. salt
1 3/4 cup sugar
2 tsp. vanilla
2 eggs, lightly beaten
2 Tbsp. finely minced crystallized ginger
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
In a large saucepan over low heat, melt the butter. Let cool a bit and add oats, flour, salt, sugar, and vanilla. Stir well to combine, then add the eggs. Mix thoroughly and stir in the minced ginger.
Drop 1 Tbsp. of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, rotating pans half way through baking, until just golden brown. Cool on pans for about 5 minutes. Carefully remove cookies from pan with a thin spatula and let cool completely on wire racks.