Almond Lace Cookies
User Reviews
4.3
Almond Lace Cookies
Description
These Almond Lace Cookies begin by boiling butter until the milk solids brown lightly, adding depth to the flavor. Brown sugar, corn syrup, milk, and salt are stirred in before combining with rolled oats, all-purpose flour, vanilla extract, and finely chopped toasted almonds. The batter is spooned by teaspoonfuls onto parchment-lined baking sheets with ample spacing to allow spreading.
The cookies bake quickly at 375°F, turning golden brown and forming characteristic lace patterns and crisp edges. Cooling on racks helps them firm up to a crisp texture that contrasts with the chewy oat base and tender almond pieces. The toasted almonds contribute a crunchy nuttiness that complements the caramelized sweetness from the browned butter and sugar.
These cookies offer a balance of flavors suitable for serving with tea or coffee or packaged as a delicate treat. The relatively small portion size encourages savoring their texture and flavor without overwhelming richness.
Caution is advised to resist using more batter than specified because the cookies spread substantially while baking, which can affect shape and baking time. Batter stiffening during the process is normal.
Ingredients
- ⅔ cup butter unsalted
- 1 cup light brown sugar
- ¼ cup light corn syrup
- 1 tablespoon milk whole
- ¼ teaspoon salt
- 1½ cups rolled oats old-fashioned
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup toasted finely chopped almonds
Instructions
- Preheat oven to 375 degrees F; adjust oven rack to the upper third of the oven. Line baking sheet with parchment paper; set aside.
- Bring the butter to a boil in a medium saucepan over medium heat. Reduce the heat so the butter slows to a gentle boil, stirring occasionally, for 3 to 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove from heat.
- Add the brown sugar, corn syrup, milk and salt to the butter and stir to blend well. Stir in the oats, flour and vanilla, then fold in the almonds.
- Drop teaspoons of the batter onto the baking sheets, spaced about 3 inches apart. Bake for 6 to 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges. Transfer the baking sheets to a cooling rack and let sit until the cookies firm up, about 5 minutes. Using a spatula, gently transfer the cookies to wire racks until cool. Store the cookies in an airtight container at room temperature for 2 weeks, or freeze for up to 2 months.
Notes
- Measure teaspoon-sized portions carefully as the batter spreads significantly, affecting size and bake.
- Allow the butter to brown gently to develop a light nutty flavor essential for cookie character.
- These cookies store well at room temperature for 2 weeks or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72cookies
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 5g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 27mg | 1% |
| Potassium | 13mg | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 55IU | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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