Cookies You Can Make With Your Eyes Closed . . .

. . . if you are 3 and have an adult to do the actual baking.  This recipe is also from Mrs. Fields' book with only a minor adaptation for gluten free.



Lacy Oatmeal Cookies
yield 8 dozen (according to the book, 5½ dozen for us)

Ingredients:
1 cup quick oats
1/8 cup rice flour
1/8 cup tapioca starch
1/2 tsp salt
1-1/2 tsp baking powder

1 cup sugar
1/2 cup (1 stick) salted butter, softened
1 egg
1 tsp vanilla

Directions:
Preheat oven to 325*
Combine oats, flours, salt and baking powder and set aside.
Beat sugar and butter to a grainy paste.  Add egg and vanilla, beating until smooth.
Add flour mixture and blend just to combine.
Drop dough by teaspoons onto lined cookie sheets, 2-1/2 inches apart.
Bake 9-12 minutes, until edges begin to turn golden.  Cool and remove.

Ours do not look like the picture in the book.  Probably because we used old fashioned oats.  Possibly because I looked for more of a "creamed" look before adding the flour mixture.  I don't know the why of not creaming the sugar and butter and then adding the egg and vanilla, do you?  The book's cookies looked lacy.  They actually said to "peel off" the cookies from the baking sheet. Ours had a little lace-ness to them, but also had a little poof.  Either way they tasted really good.