MARILYN’S IRISH LACE COOKIES

MARILYN’S IRISH LACE COOKIES (“lots and lots”)

   

2-1/4 cups oatmeal (“old-fashioned”, not “quick” oats)

2-1/4 cups light brown sugar

3 tablespoons white sugar

1 teaspoon salt

1 cup melted butter

1 egg, slightly beaten

1 teaspoon vanilla


1. Mix all ingredients together in a large bowl.

2. Line a baking sheet or jelly roll pan with aluminum foil and coat it either with butter or a non-stick spray (if you have access to non-stick aluminum foil, it works perfectly for this).

3. Drop the dough by ½ teaspoons, at least 3 inches apart. Bake in a preheated 375*oven for 5 to 7 minutes. Watch to see the color. They’ll bubble slightly, too.

4. Remove from oven and cool on racks. After about 2 minutes they can easily be peeled away from the foil with your fingers or with a thin metal spatula. (Without foil it is difficult to remove cookies without distorting their shape.)

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