One of my favorite things to do on the weekend is to head to the swap meet in the parking lot of my local High School. Under the watchful stare of the Foothill Falcon, people sell all sorts of wares and treasures displayed in cases, boxes, and plastic tarps. While browsing a box of rare Betty Crocker cookbooks, I was offered a delicious cookie by the stand’s proprietor, Jon. We got to talking and it turns out Jon is quite the baker! So, I purchased that box of cookbooks for my shop, and then arranged with Jon to share the secrets of his lacy oatmeal cookie recipe.
And these really are delicious. Flat, crispy, rich with butter and oats — they’re perfect for snacking or even indulging as part of an outstanding ice creamed sandwich! Jon is a big fan of his Kitchenaid Mixer, but you can do this by hand with a spoon if you want. Just don’t forget to use the proper “drop” technique!
Here’s Jon’s cookie wizardry in action:
The Lacy Oatmeal Cookie Recipe:
1 Cup unsalted butter (2 sticks)
1 Cup brown sugar
1 Cup white sugar
1 tsp. vanilla extract
1 Cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
4 Cups rolled oats
1.5 Cups dark and white chocolate chips
1 Cup Rasins & crazins