The leprechaun will be making a visit later this month, so be prepared and spoil the kids with this easy oatmeal and lace cookies and cream recipe. PREP: 25 minutes TOTAL: 1 hour 10 minutes (8 minutes per batch)
Ingredients (Serving size: 30)
½ cup butter, softened ¾ cup light brown sugar 1 teaspoon vanilla extract 1 1/3 cups rolled oats (oatmeal) 1/8 teaspoon salt
Whipped Cream Dipping Sauce
¾ cup heavy cream ¼ cup cream 1 tablespoon sugar
- Heat oven to 350 F degrees. In a large bowl beat butter and sugar to combine. Add vanilla, beating to combine.
- Add oatmeal and salt, mixing to combine.
- Drop cookies by level teaspoon on baking sheet, 3 inches apart. Bake 8 minutes or until lacy and flat. Let cook on rack about 3 minutes until just firm. Move to rack to cook completely.
- Whipped cream dipping sauce: Whisk heavy cream, sour cream and sugar together until light and holds a soft peak.