Oatmeal Lace Cookies & Dining at Vezzo

WOW! We baked A LOT this weekend! Danny’s parents came on Saturday and we went into the city for lunch. We met my mom and Tony and has really good thin pizza at an Italian restaurant around 30th and Lexington called Vezzo. After Danny’s parents left we went into baking mode.

We tackled:
– Chocolate Walnut Biscotti
– Peppermint Bark
– Espresso Brownies

We were quite busy! Actually, we did it in really good time (about 2.5 hours) and I attribute it to two things…..1. my favorite appliance (My cherry red KitchenAid mixer) and my human dishwasher/pan cleaner/floor sweeper. If you have those two things you are golden.

I will be posting these recipes throughout the week because it’s just TOO much to write it all in one post.

The lace cookies were the first thing we made because I hadn’t ever made them before. They were definitely tricky but once we figured out a system it went quick. The recipe we used said to use parchment paper so they would come off easier, but we found that they sticked completely and were garbage bound. After trying a couple different things we figured out that a greased pan was the best thing for the thin cookies.
Oats in the food processor (not instant)
I doubled the recipe to make about 60 cookies. It doesn’t seem like a lot of dough but you only use about a quarter size of it for each cookie.

They expand so much, so make sure you leave about 3 inches between each cookie.
They are done when they brown slightly around the edges. Let them cool for a second and then place them on a cooling rack.
All done! They are so cool how they just get lacy in the center.

For the cookies:
1/2 cup oats, chopped in food processor
1/4 cup flour
1/4 tsp baking powder
1/2 cup sugar
2 tablespoons corn syrup
6 tbsp melted butter (until the foam subsides)
2 tablespoons heavy cream
Pinch of salt
For the ganache:
1/4 cup chocolate chips
1 tbsp heavy cream
In a food processor, pulse the raw oats several times until they become small pieces. While that is going, melt the butter in a small saucepan or in the microwave.
Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the teaspoon (about a quarter size each), placing each cookie at least 3″ apart from other. Bake at 375 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges. Let them cool completely on the baking sheets before taking them off with a spatula.
For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat. Stir to combine — if there are lumps, heat for an additional 5 seconds at a time. Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack. Enjoy!
They really are so yummy. I already put together a couple of my holiday tins filled with cookies for my aunt and my grandma and some of their neighbors. Hopefully everyone will enjoy them!
We have also started Rainbow (Venetian) cookies. They are currently in the refrigerator with a huge wooden cutting board on top to weigh them down. I’ll be posting that recipe when they are complete.
Happy Monday! 8 school days till Christmas Break!!


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