Swedish Lace Cookies with Chocolate
Crispy, buttery and delicious. A light variety of cookie with a touch of chocolate.
Equipment
- 2 Cookie Sheets
- 1 Mixing Bowl
Ingredients
- 1 Cup Minus 1 Tablespoon of Margarine
- 2.5 Cups Oats (either regular or quick-cooking)
- 1.5 Cups Sugar
- 1/2 Cup Plus 1 Tablespoon of All-Purpose Flour Almond Flour can be substituted to make this gluten free.
- 1 Generous pinch of salt
- 1 Extra large egg
- 1-2 drops Vanilla
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 9 ounces Bittersweet or milk chocolate or Nutella
Instructions
- Melt the margarine over low heat and allow to cool.
- Combine oats, sugar, flour and salt to a mixing bowl.
- Stir in cooled margarine, then stir in egg and vanilla.
- Making sure that your ingredients are nice and cool, then add baking soda and baking powder. (We don't want to activate these 2 ingredients before they get to the oven).
- Cover with plastic wrap or bowl cover and chill for around 2 hours.
- Preheat oven to 350° and line baking sheets with parchment paper.
- Once dough has rested and cooled, scoop tiny drops of dough onto cookie sheets in order to have identical cookies to sandwich together, I use 1/3 ounce. Place balls on sheet and leave 2" between them.
- Bake for 8-9 minutes. The cookies will be golden around the edges and lightly colored in the center.
- Optional: Use a glass to circle around the cookies when they are warm out of the oven to make them perfectly round and identical. I only do this if I am taking them somewhere ;)
- Allow to cool on the baking sheets, then transfer to a cooling rack.
- Add chocolate either by melting chocolate over a hot water bath in a heat safe bowl and spooning it on or by adding a dollop of Nutella.(Hardened Chocolate like chocolate chips will make traveling, warm temperatures or freezing them, easier). We use Nutella when we are just eating them at home or sharing them with friends.