Oatmeal-Pecan Lace Cookies

I was going to post this until I saw it already listed. My sister-in-law sent this recipe to me. I did not have parchment paper so I used waxed paper. I lost two batches becuse of my oven temperture. The rest turned out okay with 9 minutes in the oven. Also, like Roseflr my first batch crumbled because I didn't let them cool long enough. After cooling I just lifted the corner of the waxed paper and peeled the paper away from each cookie. I also made them gluten free by using g/f oatmeal. Thanks for the recipe.

I made these to go along with a Mango Fool for dessert with girlfriends. The cookies turned out beautiful, thin and buttery. I substituted regular butter and left out the salt. I also used chopped roasted pistashios instead of pecans and the flavor is awesome. I used insulated (airbake) pans with lightly oiled parchment paper. They are very delicate; crisp, but not at all crumbly. Perhaps I needed to bake a little longer to be crisper because they actually tend to droop if held too long and would stick to each other so I separated with wax paper until time to eat them.

I prepared these WW German Oatmeal Lace Cookies for my famlies (ancestral) German Christmas Gathering this 2009. I,m the one each year to make the traditional cookies that I have since childhood. This sub for the old traditional Lace Kache was totally more enjoyed by most of the family. They really liked the flavor and the good nutrition (non-overfattening aspect. And, I had enjoyed the ease in preparation.

I never expected the results I got: when I tried to remove them from the cookie sheet, they just crumbled into granola-like crumbs. I followed the directions exactly except used walnuts not pecans, but that wouldn't make a difference. The flavor turned out good, and I'll eat this like trail mix or granola, maybe use to top ice cream, but it's certainly not a cookie. The biggest piece was the size of a quarter.