This recipe is adapted from an oatmeal lace cookie recipe at SimplyRecipes for oatmeal lace cookies. You can use regular all-purpose flour if there is not a need for the gluten-free version.
- 1/2 cup (1 stick) melted butter
- 1/2 cup dark brown sugar
- 2-1/2 tablespoons gluten-free flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/2 cups old-fashioned oats
Preheat oven to 350F. Line two baking sheets with parchment paper. Combine the butter and sugar. Stir in vanilla, salt, and gluten-free flour. Allow the mixture to stand for about 10 minutes. Add the egg and mix well. Stir in the oats.
Use about a tablespoon of dough for each cookie. Spread the dough into thin circles so that the oats are even distributed. The cookies will spread, so leave at least an inch of space between them. Bake for about 8 – 10 minutes until the edges are dark golden brown (these burn easily, so keep an eye on them). Allow to cool completely on the parchment paper before removing.
Presumably these will store in an airtight container for up to 3 days as separated by sheets of parchment paper. However, I found that they got soft one day later, and had to be rebaked for a couple of minutes before serving.