Lacy Oatmeal Crisps Food

OATMEAL CRISPS

Steps:

• Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
• Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

OATMEAL CRISP PEACHES

Steps:

• Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
• Gently press the oat mixture onto the cut sides of each peach.
• Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.

LACY OATMEAL CRISPS

Steps:

• 1. In a sauce pan combine sugar, shortening and butter. Stir over low heat until butter and shortening melts. remove from heat. Stir in soda, salt and oats. Add the egg and mix well.
• 2. Drop from teaspoon onto an ungreased cookie sheet about 3 inches apart. Bake at 375 6 to 7 minutes. Cool for about 1 minute and remove to cooling rack. This is the part where you can still shape them.
• 3. Enjoy!

LACY OATMEAL CRISP COOKIES

Steps:

• Pre heat oven to 350 degrees.
• Cream together butter, sugar, vanilla and salt.
• Fold in the oatmeal, one cup at a time until combinded.
• Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
• Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.

LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

LACY OATMEAL CRISPS

Steps:

• Melt butter, brown sugar and corn syrup together in medium saucepan.
• Bring to a boil and remove from heat.
• Add oats and flour, stirring until smooth.
• Line baking shets with parchment paper or greased aluminum foil.
• Drop mixture by 1 tsp, leaving room for spreading.
• (They DO spread a lot!).
• Bake at 375 for 5- 8 minutes, or until golden.
• Cool until set before removing from tray.
• Store in covered container in cool place for several weeks.
• (If they last that long).

OATMEAL CRISPIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

LACY PARMESAN CRISPS

Steps:

• Preheat the oven to 350°F.
• Gently combine all the ingredients.
• Cover a baking sheet with a piece of parchment paper.
• Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
• Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
• If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.