These are the thinnest cookies I may ever eat.
These cookies are so thin that they’re probably not even a millimeter thick. It’s an astounding fact made even more so when I realize that there are two cookies that make up one whole. Yes, it’s a sandwich cookie.
Karen Murphy makes these web-like wonders and she simply calls them her oatmeal lace cookies. These gossamer treats crackle at first bite – a lingering of brown sugar and butter – ending with chew from the oats. The cookies’ distinctive appearance comes from the fact that they have barely enough flour to keep them together – I’ve seen recipes that call for just three tablespoons of it. And because there’s so little flour to bind the batter, the cookies spread tremendously when baked. Ah, the alchemy of baking, I love it!
As a way of introducing her cookies to me, Karen writes in her note, “These are the cookies I was making for Christmas last year and am still making…” Yes, they’re that good. She offers a trio of varieties: Original, which is a couple of lace cookies embracing a chocolate filling; a variant with Black Sesame seeds pocking the surface through which there are glimpses of a green tea ganache; I like this one for its somewhat creamy, slightly sweet matcha flavor. Lastly, there’s the Double Chocolate, wherein both the cookies and the filling are made with Valrhona cocoa powder. I try the first two and I can’t decide which I like better.
Of course Manila’s humidity kills the crispness of these cookies. I find that a few days out at room temperature makes these a bit more chewy than I’d like, so I’ve taken to popping them in the fridge, sometimes even the freezer. And then, just before I eat one, I hold it up to the light outside my kitchen window and gaze at the light peering through the tiny panes of the cookie.
Oatmeal Lace Cookies by Karen Murphy
P400/ for approximately 24 sandwich cookies.