Am I the only one who *hates* making cut out sugar cookies? Â They are just so fussy. Â And there is no instant gratification — make the dough, chill the dough, roll the dough, chill the dough, cut the cookies, re-roll the dough, bake the cookies, cut some more cookies, chill the freaking dough again, remove the cookies, cool the cookies, decorate the cookies. Â I am just so much happier with a drop cookie that can be mixed and baked and thrown into the freezer before the children eat everything meant for Santa.
In a different life, I think I might have been an OK chef … but pastry chef? Â No way. Â I am way too impatient, way too rammy, and definitely not into precision work. Â I can do big bold flavors and I can make just about anything taste good, but I am not one for being meticulous — which would have made me a terrible surgeon too. Actually what would make me a terrible surgeon is my penchant for having panic attacks every time I’m in a hospital-like area.
So, here’s a recipe for one of my favorite drop cookies. Â This year I made them whole grain and cut back on the sugar a bit. Â They are delicately flavored with orange zest and then drizzled with chocolate. Â And they are fabulous for breakfast with a cup of coffee or on a platter for Santa. Â You will find them right next to the cut out cookies. Â Because you know I’m going to get guilted into making them anyway.
Whole Grain Orange Oatmeal Lace Cookies
Makes 2 to 2 1/2 dozen
1/2 cup sugar
3/4 cup oats (not quick cooking)
3/4 cup white whole wheat flour
1/2 t baking powder
1/2 cup, plus 2 T butter, melted
1/4 cup milk
1/8 cup honey
1/8 cup molasses
Zest of one large orange
1 t vanilla extract
1/8 t orange extract
5-6 oz. bittersweet or semisweet chocolate, chopped
1. Â Preheat oven to 350 F.
2. Â Mix together sugar, oats, flour, and baking powder. Â Add in melted butter, milk, honey, molasses, orange zest, vanilla extract, and orange extract. Â Stir until well blended and let dough sit while oven preheats (5-10 minutes)
3. Â Line a baking sheet with parchment paper and drop dough in heaping teaspoons. Â You will not want more than 6 cookies on a traditional baking sheet because they spread considerably. Flatten and smooth your heaping teaspoons of dough into circles.
4. Â Bake for 12-13 minutes until golden. Â They will get very crispy as the cool.
5. Â When cookies are cooled, melt the chocolate and drizzle over the cookies. Â Allow chocolate to harden and store cookies in refrigerator or freezer.