My Food Network Magazine arrived just in time this year — just in time for me to put some of their recipes from the December/Holiday issue to test over Thanksgiving. Next weekend I am attending a friend’s annual cookie exchange party and it’s always fun because I get to: stuff my face with cookies, have about a week’s worth of cookies in my kitchen (which usually lasts me the weekend), and I pick up on some great baking inspiration — and lets admit it, I need as much baking advice & tips as I can get! We all know, I am a cook — not a brilliant baker.
My sister can agree with me on that, that I am not the best baker. One holiday she asked me to help her bake dozens of cookies to put together some holiday cookie tins for her boyfriend’s family (they are now her inlaws). Well, in a nutshell, I accidentally flung several egg whites across her kitchen — causing a major mess on her walls. Then, I, um, probably was the one that accidentally, um, put in double the amount of baking soda into her chocolate chip cookie recipe.
So what, that’s the past. And now, I am at least much more aware of my baking actions.
Below is my favorite cookie recipe that I tested out this weekend from FNM’s brilliant “Cookie Countdown” spread. I have to say they were a hit at my friend Jesse’s Thanksgiving lunch, they were adored by my father who is a more “traditional oatmeal cookie type of man”, and my mother put in a special request that I bake her more before heading off to work again tomorrow.
So here they are — FNM’s Oatmeal Lace Cookies. Try not to eat the batter, it’s pretty darn tasty and you probably won’t be able to stop gobbling up all of the buttery batter; but I promise the baked cookies will be just as fabulous!
Nom, nom! Enjoy! And, Happy Holidays!
The Recipe for Oatmeal Lace Cookies:
1 Stick Unsalted Butter
2/3 cup sugar
1 cup rolled oats (not instant)
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon beaten egg white
2 ounces bittersweet chocolate, finely chopped
1. Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
2. Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
3. drop 6 rounded tablespoonfuls of the batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12-15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
4. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.
(note: this isn’t my own personal recipe, it’s taken word-for-word from FNM. And, I highly recommend trying this recipe, it’s brilliant and is perfect for Holiday cookie parties, and just plain ol’ every day cookie eating!)