OATMEAL LACE COOKIES
    from Kay Palkhivala
    
Ingredients
1 cup (half a pound) butter
2 ½ cups brown sugar.
2 ½ cups oats (regular, large flake if available, NOT instant)
3 Tablespoons flour
½ teaspoon salt
1 egg (beaten with a fork)

Method
Melt butter until liquid but not bubbling. Can be done in microwave.
Add sugar and oats to melted butter and stir until butter is mostly dissolved.
Add flour and salt and beaten egg. Stir again.
Cover cookie sheet pans with parchment paper.
Drop batter on to paper, ONE TEASPOONFUL at a time. 
Allow at least two inches between cookies, they will spread. 
One cookie sheet will hold a dozen cookies; the recipe makes at least 6 dozen.
Flatten cookie dough with a fork dipped in water.

Bake at 325 for about 4-5 minutes. Watch closely as they burn easily. 
Cookies are done when the edges are slightly browned.

Cool for a few minutes until cookies are firm enough to lift off the paper. 
Cool completely on a flat surface (or on a curved surface such as a rolling pin
or wine bottle if you want curved tuiles in the French style.)
Store in an airtight container.

NOTE: Cookies break easily, but are just as good broken. 
Save the pieces and crumbs to sprinkle over ice cream. Delicious!
    
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