Oatmeal Lace Cookies

• 1 c. butter
• 2 1/4 c. packed light brown sugar
• 1 Tbsp. granulated sugar
• 2 1/4 c. old-fashioned oats
• 1 Tbsp. all-purpose flour
• 1 large egg, slightly beaten
• 1 tsp. vanilla

1. In a large saucepan, melt butter over low heat.
2. Stir in both sugars, then remove from heat.
3. Stir in oats and flour.
4. Stir in beaten egg and vanilla.
5. Refrigerate 10 minutes.
6. Heat oven to 375u0b0.
7. Line 2 cookie sheets with foil.
8. Lightly grease foil.
9. Drop by scant tablespoons onto 1 sheet, 7 to 8, leaving room to spread. Fill second sheet while first one bakes.
10. Bake 7 minutes.
11. Watch closely, cookies should be deep golden brown around edges.
12. Remove from oven.
13. Slide foil onto wire rack or counter.
14. Cool cookie sheet completely before adding next batch.
15. Cool cookies completely.
16. Carefully peel them off the foil.
17. Do not stack. Grease and reuse foil.
18. Store cooled cookies with wax paper between layers and in tightly covered container.
19. Yields approximately 52 cookies, 83 calories and 4 g fat.
20. Do not use margarine, quick cooking oats or dark brown sugar.
21. Bake on a clear, crisp, sunny morning.

butter, brown sugar, sugar, oldfashioned oats, flour, egg, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017272 (may not work)