Oatmeal Lace Cookies

Refrigerator Cookies

There is something magical about the wisdom passed down by our grandmothers, especially when it comes to the art of baking.

One of their best-kept secrets is the power of preparing cookie dough, wrapping it snugly in waxed paper, and chilling it up to two days ahead until you’re ready to bake. This time-honored technique birthed the concept of refrigerator cookies, which are incredibly convenient for our busy lifestyles.

The Perfect Balance: Oats and Flour

One scrumptious example of these delightful treats is the oatmeal lace cookie. These cookies are a combination of texture and flavor. The perfect balance of a little more hearty oats than flour create a delectable lacy crunch that will melt in your mouth. And once you sink your teeth into that texture, you'll understand why these are called oatmeal lace cookies.

So, let’s continue to embrace the wisdom of our grandmothers and keep the baking tradition alive — preparing a batch of refrigerator cookies is the perfect, yummy solution for both modern and nostalgic bakers alike!

Yield: 4 Dozen

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OATMEAL LACE COOKIES

Prep time: 22 MinCook time: 10 MinTotal time: 32 Min

Ingredients

• ½ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 large egg
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• Grated zest of 1 lemon (about 1 ½ teaspoons)
• 1 ½ cups The Old Mill Oats
• 1 cup The Old Mill Plain Unbleached Flour
• ½ teaspoon salt
• ½ teaspoon baking soda

Instructions

1. Place the sugars and butter in a large bowl and beat well with an electric mixer until blended, about 1 minute. Add the egg, milk, vanilla, and lemon zest until combined. Scrape down the sides of the bowl. Beat in the oats. Turn off the mixer.
2. Stir the flour, salt, and baking soda together and add gradually to the batter, on low speed. Scrape down the sides of the bowl.
3. Place a 16-inch piece of waxed paper on the counter, and drop spoonfuls of the dough lengthwise on the paper, making a line about 12-inches long. Fold the paper lengthwise over the dough to make a log, rolling to 1 ½- to 2- inches in diameter. Place the log of dough in the fridge to chill for 12 to 24 hours.
4. When ready to bake, preheat the oven to 400 degrees F.
5. Remove the dough from the fridge, and place on a cutting board. Remove the waxed paper. Cut the dough into ¼-inch slices and place these on the baking sheet about 2 inches apart. Place the pan in the oven.
6. Bake the cookies until they are golden brown around the edges, about 8 to 10 minutes. Let the cookies cool on the pan 1 to 2 minutes, then remove to a wire rack to cool completely. Repeat with the remaining dough.

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