Wheat Free Oatmeal Lace Cookies - cooking recipe

Ingredients

1 cup shortening (or butter, which may result in thinner cookie)
3 cups brown sugar, packed
1 egg, beaten
1 teaspoon vanilla extract (or try 1/2 tsp. almond or orange extract)
1 pinch salt
2 cups quick-cooking oatmeal

Preparation

Preheat oven to 350 degrees.
In a mixer, cream butter or shortening and brown sugar. Add egg, vanilla, and pinch of salt ( about 1/8 teaspoon salt); beat until fluffy. Stir in oatmeal.
*Special note about oatmeal: you have to use the quick-cooking kind - rolled oats will result in a crumble. If you only have rolled oats, briefly pulverize in a blender or food processor until small but not powdery.
On a cookie sheet lined with parchment paper, wax paper, or a silpat mat, place tiny balls of dough (a little more than 1/2 teaspoon to get a 2\" cookie - these spread!) about 2\" apart.
Bake exactly 6 minutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests 4 minutes for chewy, 5 for crisp, and I live at a high altitude so that may explain the change. Be sure to check them at 5 minutes.
**Note about baking time - chewier cookies will be slightly opaque (or \"doughy\") looking in the very center when you take them out. Crisp cookies will have just turned clear.
Let cool for just 2 minutes, then pick up the parchment paper or silpat mat and move the entire mat to a wire wrack. Do not try to remove the cookies until they are entirely cooled - they harden as they cool and will break if too soft.
***Try drizzling with melted chocolate, or sandwiching them together with buttercream or chocolate ganache. Rich and Delish!