Description
“Made from a batter that spreads and separates as it bakes into lacy, brittle, see-through wafers, these fancy-looking cookies crunch when you bite into them and immediately melt in your mouth with the rich taste of butter and brown sugar” – America’s Test Kitchen
Ingredients
- 4 tablespoons unsalted butter
- 6 tablespoons packed (2 2/3 oz) light brown sugar
- 1/4 cup dark corn syrup
- 1/2 cup (1.5 oz) quick oats (NOT old fashioned)
- 1/4 cup (1 1/4 oz) flour
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons heavy cream
- 1/8 teaspoon salt
Instructions
Heat oven to 350 degrees. Line baking sheets with parchment paper.
Combine butter, brown sugar, and corn syrup in medium saucepan; cook, stirring constantly, over medium heat until boiling. Off heat, add oats, flour, vanilla, cream, and salt and whisk until well combined.
Using 1-teaspoon measure, drop scoops of batter 3 inches apart on prepared sheets. Bake until golden and no longer bubbling, 6 to 8 minutes. Let cookies cool on sheets for 1-2 minutes if shaping cookies or 10 minutes if leaving flat. Gently remove cookies from parchment and repeat with remaining batter. Serve.
Shaping: To make a rolled cigar shape, flip the warm cookie upside down and then roll it around the handle and let it cool completely.
Notes
This recipe yields 36 cookies. However I suggest you double the batter just because it’s so easy to, and then you’ll have some wiggle room to test out a cookie or two before cooking the whole batch, just to get the hang of it!