Ingredients:

  • 113g unsalted butter
  • 150g light brown sugar
  • 42g light corn syrup
  • 5ml vanilla extract
  • 1.5g salt
  • 63g all purpose flour
  • 45g quick cooking oats
  • 115g semi sweet chocolate (Optional) For sandwiching or drizzling over the finished cookies.

Instructions:

  1. In a medium saucepan over medium heat, combine your 113g unsalted butter, 150g light brown sugar, and 42g light corn syrup. Stir this constantly with a heat resistant spatula. You are looking for the moment the sugar completely dissolves and the mixture begins to bubble around the edges. Do not let it reach a rolling boil, or the cookies will be too hard.
  2. Once the mixture is smooth, remove the pan from the heat. Stir in the 5ml vanilla extract and 1.5g salt. Note: The mixture might sizzle a bit, which is normal. Gradually fold in the 63g all purpose flour and 45g quick cooking oats until no dry streaks remain. The dough texture will be very thin and liquid at this stage, almost like a thick glaze.
  3. Line your baking sheets with silicone mats. Drop level teaspoons of the batter onto the sheets, spacing them at least 3 inches apart. This might seem like a lot of space, but these cookies are famous for their spread. If you crowd them, they will merge into one another.
  4. Bake at 175°C for 7 to 9 minutes until the edges are dark golden brown and the centers are bubbling. The color is your best indicator of doneness. If they are too pale, they will be floppy and greasy. If they are too dark, they will taste bitter.
  5. Let the cookies sit on the baking sheet for at least 5 minutes. As they cool, the sugar solidifies and the lace becomes firm. If you try to move them too soon, they will tear. Once firm, gently peel them off the mat and move them to a wire rack to finish cooling completely.