Flourless Chewy Oatmeal Cookies

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Title: Flourless Chewy Oatmeal Cookies
Categories: Cookies
Yield: 18 servings

1/3 c Unsalted butter
1 1/2 c Rolled oats
1/2 c Sugar
1/4 c Brown sugar; scant, firmly
-packed
1/8 ts Salt
1 ts Vanilla extract
1 Egg

Recipe by: The Washington Post 10/30/96 Melt the butter and set aside to
cool.

Place oats in a medium-sized bowl. Stir in both sugars and the salt and
blend to break up any lumps. In a separate bowl, whisk together the melted
butter, vanilla and egg. Stir this into the oat mixture, mixing with your
hands or a large wooden spoon to work in the ingredients. Form into a large
ball of dough.

Chill the dough 20 minutes. Preheat oven to 350 degrees. Meanwhile, prepare
a baking sheet by lining with parchment paper.

Form the chilled dough into 1-inch balls and flatten down very slightly on
the baking sheet.

Bake for 13 to 17 minutes or until the edges are nicely browned and the
tops of the cookies are medium golden in color. Cool well on the baking
sheet (about 10 minutes) before attempting to remove, using a metal spatula
or icing knife.

The dough can also be brought to room temperature and flattened more when
placed on the baking sheet to make a large, crisp and lace-like cookie.

Keep the cookies refrigerated. (Makes 1 1/2 dozen cookies).

Recipe from Marcy Goldman, a professional baker and food writer based in
Montreal.

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