These delicious dark chocolate oatmeal lace cookies are light, crisp and chewy, sandwiched together with melted dark chocolate.
Dark Chocolate Oatmeal Lace Cookies
Dark Chocolate Oatmeal Lace CookiesMade with basic ingredients like oats, flour, butter, sugar and spices. If you’re baking cookies for Holiday parties, or just to leave Santa, these are a must! You might also like these similar White Chocolate Dipped Oatmeal Lace Cookies.
Holiday traditions in my family always included baking cookies with the kids. My Mom did it with my brother and I, and she still does it with my children. To ease some of the guilt, I try to include some lighter cookie recipes in the mix and these lace cookies are one of my favorites. Of course, I do practice restraint and tracking (and exercise) helps keep me in check this time of the year.
One thing to keep in mind when baking these cookies is the batter will spread once baked so don’t put them too close together on the cookie sheet. Once baked they will keep well in an airtight container.
Dark Chocolate Oatmeal Lace Cookies
Ingredients
- 1/2 cup sifted all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- Pinch of salt
- 1/2 cup old-fashioned oats
- 1/4 cup unsalted butter, melted
- 2 tbsp 1% milk
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 oz dark chocolate, melted (calculated with 1 oz only)
Instructions
- Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
- In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.
- Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
- Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
- Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.
Last Step:
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could I use whole wheat pastry flour or almond flour to replace the all purpose flour? would it be a 1 to 1 replacement?
thanks
Very easy recipe. Loved the flavor, but I had to flatten them because they didn’t spread out during baking. I also omitted the glaze. Thought they were already very sweet. I also used salted butter to omit the salt and whole milk.
Awesome
Perfection! I used a level tsp and got 16 sandwich cookies. I used 1 oz of bittersweet chocolate and had enough for all + a drizzle on top! Excellent sweet bite!
The cookies didn’t spread in the ove! I hope they taste good.
I ‘m thinking about just adding a few simi sweet chocolate chips to the batter. I may not have the patience for melting and spreading. Has anyone tried this?