So I thought given the name of this blog we should actually have a recipe that features our favorite ingredient. I made these cookies last week for Randy, he was on a business trip to Brazil and I left a jar of them on the kitchen table to surprise him when he got in at 6:00 am. He ate a handful before making it to the bedroom to say hello! Gladys, Tanti, Rhiannon and I also ate some on the beach in Key Biscayne with some Cuban coffee.
This cookie comes together very easily (by hand, no mixer needed), you probably have all the ingredients, but they are a little tricky in the baking, cooling department. Here are a few tricks I have learned after making them a million times. Use a small cookie scoop so they are all even. Space them way apart, no more than 6 to 8 per cookie sheet. Line the sheets with foil, shiny side up. Take the baked cookies on the sheet of foil off the baking sheet once cooked and place in the fridge to completely cool before peeling them off. Some may still break, cooks treat or you can save them in a bag in the freezer and crumble them over ice cream.
Dulce de Leche Lace Cookies
1 cup quick-cooking oats
1 cup sugar
1/2 tsp salt
3 tbsp flour
1 egg, slightly beaten
1/2 cup, (1 stick) unsalted butter, melted
1 1/2 tsp vanilla extract
2 tbsp dulce de leche
In large bowl stir all ingredients, in order, mix until well blended. Cover and refrigerate for 1 hour or up to 3 days.
Preheat oven to 350.
Line 2 baking sheets with foil, shiny side up. Scoop 1 tsp of dough and place at least 2 inches apart.
Bake 8 to 10 minutes, until light brown. Remove foil and cookies from sheet and refrigerate till cool. Repeat with all dough.
This cookie comes together very easily (by hand, no mixer needed), you probably have all the ingredients, but they are a little tricky in the baking, cooling department. Here are a few tricks I have learned after making them a million times. Use a small cookie scoop so they are all even. Space them way apart, no more than 6 to 8 per cookie sheet. Line the sheets with foil, shiny side up. Take the baked cookies on the sheet of foil off the baking sheet once cooked and place in the fridge to completely cool before peeling them off. Some may still break, cooks treat or you can save them in a bag in the freezer and crumble them over ice cream.
Dulce de Leche Lace Cookies
1 cup quick-cooking oats
1 cup sugar
1/2 tsp salt
3 tbsp flour
1 egg, slightly beaten
1/2 cup, (1 stick) unsalted butter, melted
1 1/2 tsp vanilla extract
2 tbsp dulce de leche
In large bowl stir all ingredients, in order, mix until well blended. Cover and refrigerate for 1 hour or up to 3 days.
Preheat oven to 350.
Line 2 baking sheets with foil, shiny side up. Scoop 1 tsp of dough and place at least 2 inches apart.
Bake 8 to 10 minutes, until light brown. Remove foil and cookies from sheet and refrigerate till cool. Repeat with all dough.
Yesssss! At last those fabulous cookies. Having enriched my life enormously eating them, I highly recommend that we all make them!!!!!!
ReplyDeleteSounds so simple! I'm going to try these this weekend. They'll go great with my banana icecream!
ReplyDeleteIt has taken me this long, but I have just made these! Well, haven't baked them yet but the beginnings are sitting in my fridge to cool. Very excited!!!
ReplyDelete