Irish Lace Cookies
- ½ cup unsalted butter - softened
- ¾ cup light brown sugar - firmly packed
- 2 Tbs all-purpose flour
- 2 Tbs milk
- 1 tsp vanilla extract
- 1¼ cup old-fashioned rolled oats
Preheat the oven to 350°F.
In a bowl, cream the butter with the brown sugar until the mixture is light and fluffy. Beat in the flour, milk, and vanilla. Stir in the oats.
Drop rounded teaspoons of the dough about 3 inchs apart onto ungreased baking sheets. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes or until golden brown.
Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula.
If desired, you can turn the cookies upside down on the sheets and working quickly, roll into cylinders on the sheets. If the cookies become to hard to roll, return them to the oven for a few seconds and let them soften.
Transfer the cookies to a rack and let them cool completely.
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