Orange and Ginger Oatmeal Lace Cookies

Orange and Ginger Oatmeal Lace Cookies right out of the oven.

You can leave out the ginger and orange for a regular oatmeal lace cookie

Ingredients:    

1/2 cup (115 g or 1 stick) unsalted butter

1 cup (220 g) packed dark brown sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1/8 tsp ground ginger

Zest of one orange

1 large egg

1 1/2 cups (170 g) rolled oats

Directions:

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Melt the butter and sugar: Place the butter and brown sugar in medium saucepan over medium heat. Warm, stirring frequently, until the butter and brown sugar melt into a thick brown paste. It's fine if you see some streaks or puddles of separated butter.

Mix in the flour: Remove the pan from heat and stir in the flour, vanilla, salt, and ginger. The batter will be very thin. Set aside to cool slightly.

Mix in the egg and oats: Once the liquid has cooled (it’s OK if it is still warm, just not piping hot), add the egg and mix with until incorporated. Add the oats and orange zest and stir until well distributed.

Divide and shape the cookies: Spoon 1 tablespoon of the batter onto the baking sheet, leaving about 2 inches or more of space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer. If you don't have enough room on one baking sheet, bake the cookies in batches.

Bake the cookies: Bake in the oven for 9 minutes or until the edges of the cookies start to turn dark golden brown. Remove from the oven and let the cookies cool completely on the parchment paper and enjoy!