Wheat Free Oatmeal Lace Cookies

• 1 cup shortening (or butter, which may result in thinner cookie)
• 3 cups brown sugar, packed
• 1 egg, beaten
• 1 teaspoon vanilla extract (or try 1/2 tsp. almond or orange extract)
• 1 pinch salt
• 2 cups quick-cooking oatmeal

1. Preheat oven to 350 degrees.
2. In a mixer, cream butter or shortening and brown sugar. Add egg, vanilla, and pinch of salt ( about 1/8 teaspoon salt); beat until fluffy. Stir in oatmeal.
3. *Special note about oatmeal: you have to use the quick-cooking kind - rolled oats will result in a crumble. If you only have rolled oats, briefly pulverize in a blender or food processor until small but not powdery.
4. On a cookie sheet lined with parchment paper, wax paper, or a silpat mat, place tiny balls of dough (a little more than 1/2 teaspoon to get a 2" cookie - these spread!) about 2" apart.
5. Bake exactly 6 minutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests 4 minutes for chewy, 5 for crisp, and I live at a high altitude so that may explain the change. Be sure to check them at 5 minutes.
6. **Note about baking time - chewier cookies will be slightly opaque (or "doughy") looking in the very center when you take them out. Crisp cookies will have just turned clear.
7. Let cool for just 2 minutes, then pick up the parchment paper or silpat mat and move the entire mat to a wire wrack. Do not try to remove the cookies until they are entirely cooled - they harden as they cool and will break if too soft.
8. ***Try drizzling with melted chocolate, or sandwiching them together with buttercream or chocolate ganache. Rich and Delish!

shortening, brown sugar, egg, vanilla, salt, quickcooking

Taken from www.food.com/recipe/wheat-free-oatmeal-lace-cookies-395610 (may not work)