See Marie cook!: Almond Oat Lace Cookies

Yes, here it is, more cookies.

These are also from the December 2011 issue of Bon Appetit. Months and months went by where it seemed I didn't dog ear a single page in the issues of BA I was getting in the mail. I am not a fan of the changes that have been made with the new editor, and have been left feeling just... blah about each issue. And then we can fast forward to the December issue. Literally every other page dog eared. I figured I would try a few recipes and maybe end up liking two. Wrong. Each and every one blew my socks off. So bear with me, as the next few posts will be from the December issue. Here we go...

Almond-Oat Lace Cookies

1/2 c whole natural unsalted almonds with skins
2 T old-fashioned oats
6 T (3/4 stick) unsalted butter
6 T superfine sugar
2 T (packed) light brown sugar
1 1/2 t honey
1 t all-purpose flour
1/4 t kosher salt
4 oz bittersweet chocolate, melted

1. Preheat oven to 350
2. Line rimless baking sheet with parchment paper
3. Pulse almonds and oats in food processor until coarse meal forms, set aside
4. Melt butter in a medium sauce pan over medium heat.
5. Add both sugars and honey to butter, whisk until blended and sugar dissolves, 1-2 minutes
6. Remove from heat. Add nut mixture, flour, salt, and stir until well blended
7. Spoon batter by 2 teaspoon portions onto baking sheets, spacing 2 1/2 inches apart
8. Using your fingertips, pat cookies down to 1/4 " high and push in edges to form smooth circles
9. Bake, rotating sheets after 6 minutes, until dark golden brown, 10-12 minutes
10. Slide cookies on parchment onto wire rack to cool
11. Using a pastry brush, brush half of each cookie with melted chocolate
12. Let stand until the chocolate is set, about 2 hours

Here we go!

Amazingly few ingredients for something that ends up so delicious.

Now let's all take a second and look at what the cookies were SUPPOSED to look like. That way it will be fresh in our minds while we laugh at how they really look later.

Lining my favorite cookie sheet with parchment. This cookie sheet was actually purchased at a thrift store, but it out performs the ones I paid big bucks for.

My mom actually gave me this mini food processor. At the time I couldn't imagine I would use it a lot. Well I have actually used it almost everyday since. So handy.

Pulse the oats and almonds together...

Until they look like this, then set aside.

Once the butter has melted in the pan, I add the sugars and the honey. Yes, this pan is old enough to be registered to vote. What?! Am I supposed to toss a perfectly good pan? I am far too cheap to do such a thing. On the other hand, maybe if I toss these it would justify buying new ones. Hmmm...

Add the nut mixture, flour, salt, and stir until well blended.

Here is where I was a little confused apparently. When the directions said to spoon by 2 teaspoon portions onto baking sheet, I must have gotten a little generous, you'll see what I mean later.

Pat them somewhat flat, and make sure the edges are rounded.

I popped them in the 350 oven, turning after six minutes, taking out when they were done. Which got me these....

So, like I was saying above, be a little light handed with the blobs of dough you plop onto the sheet. Place the cookies with the parchment paper onto cooling racks. The directions say to brush half the cookie with a pastry brush and chocolate. I decided to drizzle.