|Oatmeal Lacy Cookies|
These Oatmeal Lacy Cookies are special for more than one reason.
- They’re very thin and slightly chewy with a crisp edge. So good!
- It’s my late mother-in-law’s recipe and she was a very special lady.
- I’ve been making them for years and it’s a family favorite.
I hope you enjoy them as much as we do!
Oatmeal Lacy Cookies
Preheat oven to 350 degrees F.
With electric mixer at medium speed mix together:
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup vegetable shortening (such as Crisco)
1/2 cup butter
1/2 teaspoon salt
1/4 cup warm water
1 cup white flour
1 teaspoon soda
1 teaspoon vanilla
3 cups quick oatmeal
Mix all together and chill for about 30 minutes.* Roll rounded teaspoons of cookie dough into balls and place on parchment lined cookie sheets (or greased cookie sheets). Flatten with your fingers or with the back of a wet spoon.
As you can see, the cookies will spread as they bake so be sure to allow about 2 inches space between the cookies.
Bake for about 10 minutes. Cool on cookie sheets for two or three minutes then transfer to cooling racks to cool completely.
Makes 3 to 4 dozen depending on size of cookie.
*You can also just drop the dough by rounded teaspoons onto the cookie sheets without chilling the dough first. I’ll do that if company is coming and I’ve put off baking them until the last minute.
This recipe lends itself to some creativity, too. For example, you could add 1/2 cup or so of coconut…haven’t done that, yet, but I think that would be delicious. You could use almond extract instead of the vanilla and add slivered almonds to the batter along with the oatmeal. As long as the ratio of ingredients remains the same, there are all sorts of possibilities.
By the way, there are no eggs in this recipe…the first time I made these cookies I wondered about that. Nope…no eggs.