Oatmeal Lace Cookies

• 1 stick unsalted butter
• 2/3 cup sugar
• 1 cup rolled oats (not instant)
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon beaten egg white
• 2 ounces bittersweet chocolate, finely chopped

1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes.
3. Transfer to a large bowl and stir in the oats, flour, vanilla and salt.
4. Let cool 10 minutes, then stir in the egg white.
5. Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart.
6. Spread each mound into a 3-inch circle.
7. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes.
8. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
9. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted.
10. Drizzle on the cookies and let set, about 30 minutes.
11. Photograph by Johnny Miller

butter, sugar, rolled oats, allpurpose, vanilla, salt, beaten egg, bittersweet chocolate

Taken from www.foodnetwork.com/recipes/food-network-kitchens/oatmeal-lace-cookies-recipe.html (may not work)