This recipe comes from the Mrs. Fields Best Cookie Book Ever, so you know they’re good! They’re not like what you think of when you think “oatmeal cookies”. They’re buttery, chewy, lacy cookies that are VERY addictive. Be careful when you spoon the dough onto a cookie sheet as they tend to flatten out and spread quite a bit. You could end up with one really big cookie (which may or may not be a bad thing…)!

Contributed by Rachel and Brendan

Ingredients:

• 1 cup quick oats
• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 cup granulated sugar
• 1 stick (1/2 cup) salted butter, softened
• 1 large egg
• 1 tsp vanilla extract

Preheat oven to 325 degrees. Cover baking sheets with foil, then coat with nonstick vegetable spray. In a medium bowl, combine oats, flour, salt, and baking powder. Mix well with a wire whisk and set aside. In a large bowl, combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla, and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoons onto baking sheets 2 1/2 inches apart. Bake for 9-12 minutes or until edges begin to turn golden brown. Let the cookies cool, then peel them off with your fingers. If you’re lucky, you’ll break one or two which will just have to be eaten right away. Be sure to re-spray the baking sheets between batches.