Holiday baking time is upon us. We’ve been busy in the kitchen this year baking up dozens of cookies. This year I decided to make Oatmeal Chocolate Chip Lace Cookies for a cookie exchange.
Lace cookies get their name because as they bake, they spread out and get all bubbly forming little holes in the cookies. These lace cookies are loaded with rolled oats, coconut, and chocolate chips. So you’re getting some delicious goodness in there.
This recipe makes a lot of cookies; 4 dozen. A rounded teaspoon of dough creates delicate 3 inch cookies. They are thinner and lighter than traditional chocolate chip cookies, but they are still soooo satisfying.
Enjoy these cookies anytime by freezing rounded teaspoon portions of the dough. Transfer the frozen dough to a ziploc bag and then take out what you need when you get the craving for a chocolatey bit of goodness. No need to defrost the dough, just add 2-3 more minutes to the baking time.
- 1 1/2 sticks butter, softened
- 1 cup packed light brown sugar
- 1/4 cup cane sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup shredded coconut
- 3/4 cup old fashioned rolled oats
- 1/2 cup white whole wheat flour
- 1 1/2 cup chocolate chips
- In a stand mixer bowl, beat together the butter, sugars, and salt on high until fluffy, about 4 minutes.
- Beat in the baking soda, egg, and vanilla.
- Scrape down the sides of the bowl, then add coconut, oats, and flour. Mix on low until well combined.
- Stir in the chocolate chips.
- Let stand for 30 minutes to 1 hour so that the oats will soften.
- Set the oven racks on the upper and lower levels. Preheat oven to 350 degrees F.
- Line 2 baking sheets with a silicone mats or parchment paper.
- Drop rounded teaspoons of dough (1 inch wide) onto the cookie sheets with 3 inches between each one.
- Bake for 14 minutes, switching the baking sheets half way through, or just until golden.
- Let the cookies cool for 2 minutes before moving them to a cooling rack. Repeat with remaining dough.
Serving Size:1 cookie
Amount Per Serving: Calories: 4335 Total Fat: 230g Saturated Fat: 153g Cholesterol: 314mg Sodium: 2747mg Carbohydrates: 539g Sugar: 405g Protein: 47g
Since I was a little girl, I loved holiday baking. My grandmother was an amazing baker and I loved going over to her house and helping her. Her Kringla and German Lebkuchen are two of my favorites cookie recipes. I still make then today.
Now as a mom, I love baking with my kids. We’re creating special memories together that money just can’t buy. We get in the kitchen and bake, bake, bake. It’s one of the things I look forward to every December.
What are some of your favorite holiday food related memories?