| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 50 cookies |
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 50 cookies |
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup honey
- 1/2 cup packed light brown sugar
- 1 cup toasted sliced almonds
- 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 4 ounces bittersweet chocolate, finely chopped
Instructions
- Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
- Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
- Heat oven to 350 degrees F and arrange racks in upper and lower third.
- Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
- When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 69 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 13 mg |
| Serving Size | 1 of 50 servings |
| Calories | 69 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 13 mg |
Reviews
I followed this recipe with one exception and they came out great! I drizzled the chocolate on the top of the cookies rather than dip, didn’t want to overwhelm the cookie with chocolate.
I followed all the instructions. But they didn’t taste like the ones I buy at the store. They were a little bit soft in the middle. I left them in the oven for 8 minutes. Any longer would burn around the edges. I won’t try to make these again.
I had a problem with them melting together. It tasted good. But sadly I probably won’t make these again. Sorry
I make abt twenty different cookies at Xmastime. I place them in tins or plastic containers and hand them out. The oatmeal lace cookies just melted all over the place. Anyone else have this problem??
I love these cookies. I dont understand why people have such a hard time with them. Im not particularly good at baking these but theyre very simple. You have to work quickly with the dough or it will be too soft if you leave it out/too cold if you refrigerate. But the end result is a sweet crunchy cookie that myself and anyone i know cant get enough of! I just did a little zig zag of chocolate on top after the were completely cooled down. I do not recommend dipping them or using a lot of chocolate because it makes the toffee soft.
These poor cookies got bad reviews so I almost did not make them. What a mistake that would have been!!! The honey flavor really comes through in these. They are delish! Just let the dough soften before you put them in the oven. When the recipe says use only a teaspoon of dough per cookie, follow it! They really spread out. Also, mine baked up in 6 min, so watch them.
Excellent lace cookies. I did follow the recipe to the letter execpt for the vanilla–I like the Mexican vanilla better and I did blot the cookies on a paper towel like other reviewers mentioned. Slow going having to bake 6 at a time but patience paid off. These are really good! I also agree with other reviewers–brush with chocolate rather than dip and you’ll get better results. It’s a keeper for me!
These were really good, I didn’t read it properly, I used a tablespoon and they really spreaded but they were good! Next time, I will do with tomkathy said, wait until they’re soften up some and then roll them into a ball. Very tasty!
How I did it: Made the recipe and then placed pan and batter in the refrigerator. The next day, I let the pan sit out for 1/2 hour to soften the batter. I used a teaspoon to dig out the same sized portions, then rolled them into a ball. (This makes approximately a 4 inch cookie).
I baked them for 8 minutes on parchment paper until brown and bubbly. I let the cookies sit on the cookie sheet until I could begin to slide a metal spatula under the cookie without distorting it. I placed each cookie on a paper towel for 2 seconds, pressed with another paper towel on top of the cookie, then lifted the cookie onto a rack. I repeated this for the whole batch.
I melted the chips in the microwave, then carefully brushed half the back of each cookie with the warm chocolate. I placed the cookies on waxed paper and placed them in the refrigerator to solidify the chocolate.
I baked them for 8 minutes on parchment paper until brown and bubbly. I let the cookies sit on the cookie sheet until I could begin to slide a metal spatula under the cookie without distorting it. I placed each cookie on a paper towel for 2 seconds, pressed with another paper towel on top of the cookie, then lifted the cookie onto a rack. I repeated this for the whole batch.
I melted the chips in the microwave, then carefully brushed half the back of each cookie with the warm chocolate. I placed the cookies on waxed paper and placed them in the refrigerator to solidify the chocolate.
Not sure what all the fuse is about…these are the BEST cookies that I’ve made. They taste wonderful and have a beautiful presentation! I made them last year over the holidays, about three batches (which each batch makes a ton) and still had people asking for more. I can’t wait until I begin baking for Christmas this year. These are on the top of my list!