Did Someone Say Sexy Valentine’s Day Cookies? Yes!

My sister is a spectacular baker.

She studied at the Cordon Bleu many moons ago and is quite famous for her down-home deliciousness style cooking.

If you follow me on Instagram, you should already know of her legendary coconut cake. DELICIOUS! Here is another one of her goodies.

What I love about this: for this paper-thin oatmeal lace cookie recipe you likely have everything you need in your pantry to make a batch right this second. It’s really quick, totally delicious, and it makes you look like a genius.

Another reason I’m crazy about this cookie: beyond the flavor (which is outstanding), it requires no sifting and no hand or stand alone mixer. In short: very few things to wash. Even if you’re barely a cook, a gal (or guy!) has to have a few desserts to whip up and impress.

Thankfully, this is a go-to super-easy dessert that takes 6 minutes to bake.

They are amazing cookies alone but far sexier with a salted caramel ice cream and some fresh strawberries: a perfectly easy Valentine’s Day treat.

They save beautifully in an airtight container for days and make a great breakfast with a cup of coffee.

Expert recommendation: I like mine a little chewier so I find adding a tablespoon or more of flour, cooking 6 minutes to be perfect.

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Expert tip: this is an ideal gluten-free recipe. Use Cup4cup flour and no one will even know

Oatmeal Lace Cookies

• 1 cup (2 sticks) butter

• 2¼ cups light brown sugar, packed

• 2¼ cups rolled oats

• 3 tablespoons all-purpose flour

• 1 teaspoon salt

• 1 egg, lightly beaten

• 1 teaspoon vanilla

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Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats.

Set aside.

Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.

Drop cookie batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.

Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.

Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.

Store in an airtight container. Makes 60 cookies.

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