Oatmeal Crisps

Thin, crispy, crunchy, buttery amazingness! This is like toffee meets cookie meets lace doily. I think that’s why these delicate, crisp cookies are also often referred to as “lace” or “lacey” cookies. This recipe comes from my great-grandmother, Anna Wilson Stephens (1917-1999). Anna was known by her grandchildren and great-grandchildren for always having cookies in her cookie jar, which she was always ready to share, along with a warm hug.

Anna spent her early childhood in a small log cabin on her parents’ homestead in Idaho, where they endured a harsh climate as well as lifestyle, but she said she always felt loved and well-cared for by her parents and grandmother who looked after her. Finally, due to the overwhelming physical and financial stress of trying to manage the Idaho homestead, her parents sold their property and moved back to Utah. There, they struggled through the Depression, but managed to scrape enough together to keep their Ogden home and meet their family’s basic needs. Looking back on this time, Anna reflected, “We never had much money but I had a lot of friends.” I think it’s significant that in each instance when referring to her family’s financial poverty, both on the homestead and during the Depression, she notes that they were still rich where it counts–in love and friendship.

Anna learned to cook from a young age, and in 9th grade she received the D.A.R. award for her cooking skills. As a young adult, she worked as a seamstress and sometimes as a dress model until marrying her childhood sweetheart, my great-grandfather Lawrence Stephens, a few years later. She liked to keep her hands busy and was known for her baking, crocheting, and embroidery throughout her life.

Here’s the recipe. The only alteration I made was to replace the shortening she called for (which was the more accessible and common choice of the time) with butter, which I generally prefer for its, well, buttery taste. I also drizzle them with dark chocolate, which needs no explanation whatsoever.

Note: Because they are so thin, this makes a huge batch of cookies. I often divide the recipe in half when I make these, which still yields about 5-6 dozen.

Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well, scraping the sides of the bowl to ensure everything is incorporated. Sift together flour, salt, and soda; Add to creamed mixture. Scrape down the sides of the mixing bowl and mix again. Stir in rolled oats and nuts, mixing until combined.

Divide the dough into four equal parts. Roll each piece into a long roll, about 1 1/2 inches in diameter. (These spread a lot when baking, so you don’t want them too wide.) Wrap tightly in waxed paper or plastic wrap. Chill thoroughly, at least 1 hour.

Work with one roll at a time, leaving the others in the fridge until needed. With a sharp knife, slice cookies about 1/4-inch thick. Place on an ungreased or parchment-lined cookie sheet (leave plenty of room between cookies so they don’t overlap when they spread), and bake at 350 degrees for 9-10 minutes, or until lightly browned. Makes about 11-12 dozen.

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Let cool on baking sheet, then drizzle with melted chocolate, if desired. (Or spoon a little chocolate in the middle of one cookie, and then place another on top to create a “sandwich” cookie.) Once chocolate has set, store cookies in an airtight container. They will keep for several days.

Tip: I tend to have trouble drizzling chocolate for some reason, so I add a tiny bit of oil (1 tsp oil per 8 oz cup of chocolate) to make it an easier drizzling consistency. The chocolate will still harden back up as usual. After drizzling, you can stick the cooled cookie sheets with cookies in the fridge for a few minutes to help the chocolate harden faster.

You can keep the extra unbaked rolls of dough in the fridge for about a week if you want to make these in stages. Alternatively, the dough rolls can be frozen for longer storage.

These are irresistible as-is, but another unbelievably delicious way to serve them is as lacey ice-cream sandwiches. Simply put a scoop (or two) of your favorite ice cream, softened, between these crispy beauties, and wow! It tastes better than a specialty waffle cone, with amazing crunch.

Since they’re so delicate, they may have a tendency to crumble a little under the pressure of being sandwiched with the ice cream, especially if it’s not quite soft enough. If that’s the case, I’ll attack my “sandwich” in a bowl with a spoon. You’re welcome.