Barbara Bush'S Oatmeal Lace Cookies
Delicate oatmeal lace cookies with a buttery, sweet, and slightly chewy texture, perfect for satisfying sweet cravings or serving alongside tea and coffee gatherings.
Ingredients
Instructions
- Sift together flour, baking powder, and sugar.
- Mix the sifted ingredients until well blended.
- Drop by slightly heaped 1/4 teaspoonfuls onto an ungreased cookie sheet, 4 inches apart.
- Bake at 375°F for 4 to 6 minutes until lightly browned.
- Let stand for a few seconds, then remove from the pan.
- Repeat the process until all cookies are baked.
Tips & Substitutions
For a chewier texture, try using old-fashioned oats instead of quick cooking oats. If you're out of white corn syrup, honey or maple syrup can serve as a substitute, although they may alter the flavor slightly. Make sure to space the cookies well on the baking sheet as they spread during baking. Experiment with adding nuts or chocolate chips for added flavor.
Serving Suggestions
These Oatmeal Lace Cookies make a delightful snack on their own or can be paired with a cup of tea or coffee. For a fun twist, sandwich two cookies with a layer of cream cheese frosting or ice cream for a delicious dessert. They also make a great addition to a dessert table alongside treats like Lemon Bar Brownies (In Honor Of Stallion, 'Blackjack Parlay').
Storage & Reheating
Allow the cookies to cool completely before storing them in an airtight container at room temperature. They can stay fresh for up to a week. For longer storage, consider freezing them in a single layer, then transferring to a freezer bag. To enjoy, simply thaw at room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara Bush'S Oatmeal Lace Cookies contains roughly 19 calories, with 0g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser cookie, so consider mixing half whole wheat and half all-purpose for a balanced texture.
What can I do if the cookies spread too much while baking?
If your cookies spread too much, try chilling the dough for about 30 minutes before baking. Additionally, ensure that your butter is melted but not too hot, as this can cause excessive spreading.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly browned and the centers look set. They may appear slightly underbaked but will firm up as they cool. Keep a close eye on them, as they can go from perfect to overdone quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).