This recipe, from blogger/photographer Noah Fecks of The Way We Ate, appeared in our 2012 Cookie Advent Calendar. Noah says: “I can’t resist making these cookies year after year. Each one bakes up really light and crisp, making a pleasant alternative to heavy and buttery holiday treats. If you want to get crazy-pants, you can dip them in melted chocolate, and sprinkled with sea salt, for a decadent lacy crunch.”
- 1⁄2 cup flour
- 1⁄2 cup sugar
- 1⁄4 tsp. baking powder
- 1⁄4 tsp. kosher salt
- 1⁄2 cup rolled oats
- 1⁄3 cup melted unsalted butter
- 2 tbsp. heavy cream
- 2 tbsp. light corn syrup
- 1 tbsp. vanilla extract
- Heat oven to 375°. Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
- Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4″ apart onto parchment paper-lined baking sheets. Bake until spread and lightly browned, about 8 minutes.