Friday, December 2, 2016

Zinnegael's Cinnamon Oat Crispies (aka Cinnamon Lace Cookies)

Just in time for the holidays I have a perfect recipe for you.

And a perfect book to go along with it.

Grey Stone
In Grey Stone (the young adult fantasy that I wrote that was released this summer), there's a witch named Zinnegael. She likes to bake and has lots of extinct cats as friends, and the king can't kill her even though he can kill whoever the heck he wants. And did I mention Zinnegael likes to bake? So I stole one of her recipes. It was the right thing to do.

These are soooo good and soooo sweet. They're easy to adapt to gluten-free if that's something you or one of the people on your cookie list is needing this year. They are a thin little cookie that spreads and caramelizes at the edges. Since they spread so much, a batch of batter goes a LONG way and you get a bunch of cookies from them (which actually makes them cheaper per cookie if the cheapskate in you is looking for a way to gift a lot of people something buttery and sweet without breaking the bank. It also makes them less heavy and filling than many holiday cookies. I'm not going to call them diet food, folks, but they're not intensely calorie dense either since they're so thin). You can drizzle them in chocolate or not. You can fill them for an oatmeal cream pie effect. You can even add orange rind or almond extract or coconut flakes for awesomeness. I used cinnamon. Because that's what Zinnegael does.

Cookies are good for everyone. So is the book Grey Stone. But it's especially good for fantasy lovers, especially those in the 10-16-ish age range. So if you've got one of those kids on your Christmas list this year, hop on over to Amazon (or Barnes and Noble) and order your copy today. If you get the hardback, it ships for free. Now check that off your list, Santa.

Grey Stone

Zinnegael's Cinnamon Oat Crispies (aka Cinnamon Lace Cookies)
adapted from Add a Pinch
Makes 50-ish cookies
Prep time: 5 minutes
Cook time: 5-8 minutes
Cost: $2.25 (that's $.04 per cookie. I didn't even realize how cheap these actually were till doing the math)
butter: 1.25, sugar: .50, oats: .25, egg: .10, other stuff: .15

For gluten-free adaptation, use a gluten-free flour or skip it altogether. You may also need to use oats that haven't been grown or harvested with wheat or gluten-y foods.

1 C (2 sticks) butter
2 1/4 C brown sugar
2 1/4 C rolled oats
3 Tbsp flour
1 tsp salt
1 tsp cinnamon
1 egg
1 tsp vanilla

Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicon baking mats. You must do this. Don't skip it or these will not come off.

Heat butter and brown sugar in a saucepan over medium heat, stirring frequently with a wooden spoon  until butter is melted and mixture is smooth. Stir in oats, flour salt, cinnamon, egg, and vanilla.

Drop the batter by the teaspoon or half tablespoon onto the baking sheets (did you notice how little those scoops are. They must be little; they are going to SPREAD and if you use too much you will have one huge pan-sized rectangle of cookie at the end).

Bake to 5-8 minutes until the edges have browned (you can make these blonder, but they crumble more easily).

Allow to cool. Then remove from parchment paper.

Store in airtight container. These will last well for several days and freeze wonderfully.


No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...