Ruthee's Irish Lace Cookies

Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie.


  • 1/2 cup unsalted butter, plus extra
  • 4 tablespoons flour, plus extra
  • 1 cup firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  • 1 cup old-fashioned rolled oats


  1. Heat oven to 350 degrees F. Grease and flour 2 baking sheets.
  2. Cream butter and sugar. Add vanilla extract. Stir in flour, milk, and rolled oats.
  3. Drop batter by tablespoon onto prepared baking sheets, allowing room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.
  4. Bake until cookies flatten and look dry (10 minutes).
  5. Let cookies cool for 4 to 5 minutes on baking sheets.
  6. Lift from baking sheet with a metal spatula and cool completely.

If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree F oven for 5 minutes. Cool completely before serving.

Per serving: 89 Calories; 4g Fat (43% calories from fat); 1g Protein; 12g Carbohydrate; 11mg Cholesterol; 5mg Sodium

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