For this month’s Fill the Cookie Jar post the theme was Irish or Green. I choose these simple cookies because I’d just posted about the Lemon Basil Shortbread cookies a few weeks ago and I thought going to shortbread again might be too soon.
Are these traditional Irish in origin? I have no idea. But, since I just got me Ancestry DNA test results that say I am 31% Irish, you can safely say these cookies are too. Or use Irish butter and oats to make them even more so.
When you look at the ingredients you might notice there is very little flour in these. The butter and brown sugar melt together and the little amount of flour just holds the oats together.
Be sure to scroll past the recipe to see what the other blogger’s came up with for our theme this month.Caramel-y and crunchy Irish Oatmeal lace cookies are a delightful treat. #oatmealcookies #irishlacecookiesClick To Tweet
- 1/2 cup butter
- 1 cup firmly packed brown sugar
- 1 tablespoon vanilla extract
- 1/4 cup all purpose flour gluten-free if desired
- 1 cup old fashioned oatmeal gluten-free if desired
- Preheat oven to 350°F. Grease and flour baking sheets
- Cream butter and sugar. Add vanilla;
- Stir in flour and oats.
- Drop batter by the tablespoon onto prepared baking sheets leaving plenty of room for cookies to expand - at least 3-4 inches. Flatten dough slightly with spoon or fingertips.
- Bake until cookies flatten and brown, about 10 minutes.
- Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with spatula to cooling racks to cool completely
Until next time, happy eating.