Lacy Oatmeal Cookies

Preheat the oven to 375ºF/ 190ºC and line 4 large baking sheets with silicone baking mats or parchment paper. Set aside. If you don't have that many baking sheets, line however many you have.

Add 1/2 cup of butter and 1 cup of packed brown sugar in a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps of brown sugar remain. It's ok if the butter and brown sugar aren't fully combined. The mixture will come together once we mix in the remaining ingredients. Remove from heat.

Stir in 1 cup of oats, 1 Tbsp + 1 tsp flour, and 1/2 tsp salt. Mix until the oats are fully covered with the brown sugar/butter mixture.

Then mix in 1 large egg and 1 tsp of vanilla extract. Stir until fully incorporated. The batter should be a little soupy/thin!

Drop 1 tsp of cookie batter onto the prepared baking sheets to make each cookie. Leave at least 2 inches between each cookie to allow them to spread.

Bake two trays at a time for 5-7 minutes (the sweet spot in my oven is 6 1/2 minutes, but it will vary from oven to oven), until the edges are just starting to brown. If you like a chewier cookie, you can pull them out before the edges have browned much. If you like crispier edges, make sure the edges are nice and golden brown before pulling them out of the oven.

As soon as the two trays are done, pop in the next round. Keep a close eye on these, as the bake time can also vary based on how much batter you use to make each cookie and how warm the batter is when the cookies are baked.

If the cookies come out of the oven and aren't as circular as you'd like, use a large circle cutter or a large glass to scoot the sides of the cookies and reshape them into a circle while they're still warm.

Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. Drop more cookie batter onto the cleared cookie sheets and repeat steps 5 & 6 until you've used all your batter.