This is a really old recipe I found on a tattered recipe card stuck inside an old cookbook. I think it originally came from my mother's Joy Cookbook (that would be circa 1950).
In the picture they are a bit more done than I would like - But they taste great! They keep cooking a bit after you take them from the oven, so don't leave them on the pan - take the foil off immediately and place it on a cooling rack.
serves5 dozen cookies
prep time15 Min
cook time10 Min
Ingredients For oatmeal lace cookies (flourless)
uncooked rolled oats
How To Make oatmeal lace cookies (flourless)
Preheat oven to 350°. Line cookie sheets with foil or baking parchment.
Beat the eggs, then add the sugar gradually, beating constantly. (Electric mixer is best for this.)
At low speed, stir in the melted butter, vanilla, salt, coconut, and oats.
Drop the dough by teaspoons 2 inches apart. (Do NOT use tablespoon, as these cookies really spread.) Bake about 10 minutes, or until the edges are lightly browned. Lift foil or parchment from pan and cool on rack until wafers can be easily removed.
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