Whole Grain Orange Oatmeal Lace Cookies

Am I the only one who *hates* making cut out sugar cookies?  They are just so fussy.  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.  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.

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In a different life, I think I might have been an OK chef … but pastry chef?  No way.  I am way too impatient, way too rammy, and definitely not into precision work.  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.

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So, here’s a recipe for one of my favorite drop cookies.  This year I made them whole grain and cut back on the sugar a bit.  They are delicately flavored with orange zest and then drizzled with chocolate.  And they are fabulous for breakfast with a cup of coffee or on a platter for Santa.  You will find them right next to the cut out cookies.  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.  Preheat oven to 350 F.

2.  Mix together sugar, oats, flour, and baking powder.  Add in melted butter, milk, honey, molasses, orange zest, vanilla extract, and orange extract.  Stir until well blended and let dough sit while oven preheats (5-10 minutes)

3.  Line a baking sheet with parchment paper and drop dough in heaping teaspoons.  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.  Bake for 12-13 minutes until golden.  They will get very crispy as the cool.

5.  When cookies are cooled, melt the chocolate and drizzle over the cookies.  Allow chocolate to harden and store cookies in refrigerator or freezer.

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