When Kate and I discussed the initial #FirstOnTheFirst challenge for 2013, we decided to select something easy. Something that people probably haven’t made before, but that wouldn’t be too daunting of a task, so as not to scare anybody off. Something to instill confidence and get the year started off on the right foot. Thus came florentines. Delicate, crunchy cookies that add a little sense of culture. Fancy without being fussy. My kind of treat.
When I said florentines, I meant lace cookies–cookies spread out so they look like a doily with the holes in them–so I made Oatmeal Lace Cookies. Which are kind of like florentines, but not really. More like every oatmeal cookie I have ever tried to make, as I am notorious for my dough spreading an obscene amount and making me look like a darn fool. I never seem to manage plump, chewy oatmeal cookies. This was in the bag!
And it was. Really. I can’t complain about the process. The batter came together really quickly. It was a little tedious portioning out only 6 cookies at a time, but after seeing Kate’s Florentine Brittle, I was a little on edge and not in the mood for the equivalent of lacy oatmeal bar cookies. There’s just one thing. I skimped on the butter. By half.
No wonder why it seemed like it went so well!
I don’t think you’ll miss it. (Which is why I left it out in the recipe below.) While these could have been lacier looking, the taste is spot-on in that sweet spot between cookie and candy–caramelized goodness that is hard to put down. Make sure you have a place where you can share these–5 dozen is far too many to eat all by yourself! (And if you can’t, the freezer will hold them for you until you’re ready for them.)
Creamsicle Oatmeal Lace Cookies
- 1/2 cup 8 Tablespoons unsalted Kerrygold butter, softened
- 1/2 cup vanilla sugar or granulated sugar
- 1 cup light brown sugar lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 6 Tablespoon all-purpose flour
- 1 teaspoon Himalayan pink salt finely ground
- 2 cups old fashioned oats not quick oats
- 3/4 cup white chocolate morsels
- Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream the butter and sugars, beating until light and fluffy.
- Beat in the eggs, one at a time.
- Add the extracts and mix until just combined.
- Add the flour, salt, and oats, mixing on low until just combined. Stir in the white chocolate by hand, being careful not to overmix.
- Portion out the dough with a teaspoon, being careful not to place too much. Space at least 2 inches apart on sheet.
- Bake one sheet at a time for 9-11 minutes, or until lightly browned. Remove from oven and leave on sheet for 8 minutes before transferring to a wire rack to cool completely.
Next month we’ll be decorating cakes. I’m shaking just thinking about it. I am an eater, not a decorator, so this will be interesting… Take on a new cake decorating technique and join us! We’ll be posting on March 1st at noon. Check the First on the First tab above for more details.
How did everyone else do with this challenge?
- Florentine Cookies from Suitcases & Sweets
- Classic Florentine Cookies from Hidden Ponies
- Florentine Cookies from Fried Ice and Donut Holes
Disclosure: I am member of the Kerrygold Food Blogger Network and was provided with free Kerrygold unsalted butter, which was used to make this recipe. All opinions and photographs remain my own, unless otherwise stated.