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Oatmeal lace cookies are one of my favorites! Crunchy, chewy, and the perfect amount of sweet - I'm already looking forward to making these again + better. Recipe below!

Ingredients:

- 1 stick salted butter

- 1 cup light brown sugar, tightly packed (will try dark brown next time to see how it affects flavor)

- 2 teaspoons vanilla extract

- 1 tablespoon + 1 ½ teaspoons all-purpose flour

- 1 egg, room temperature

- 1 cup old-fashioned oats

1. Preheat the oven to 375°F. This recipe makes 24 cookies and I fit 6 on each baking sheet, so I lined 4 baking sheets with parchment paper. If you don't have that many it's fine; just make sure your sheets cool off between batches. Set prepared baking sheets aside.

2. Melt the butter and brown sugar in a small pot over medium heat. Stir frequently until the mixture becomes smooth and no clumps of sugar remain - it should resemble a thick paste.

3. Remove from heat. Add the flour and vanilla, and mix to combine. Set aside to cool; I waited for about 10 minutes.

4. When the mixture is warm, but no longer piping hot, you can add the egg. (If it's too hot, the egg will begin to scramble when added!) Then add the oats and stir until well-distrubuted throughout.

5. Each cookie will use 1 tablespoon of batter. Drop them onto the sheets, spaced at least 2 inches apart. Then use the back of a spoon to spread them into very thin circles. (Mine were not as thin as they could have been, so they didn't look as "lacey".)

6. Bake for 7-9 minutes or until the edges begin to darken. I like mine on the crispier side, so I left them until the edges were nicely golden-browned.

7. Let the cookies cool for about 10 minutes before moving to a wire rack to finish cooling completely. They should peel right off the parchment. Occasionally one will stick; an offset spatula should easily do the trick. Store in an air-tight container at room temp!

sure, i'll drink the pink swirly potion that released a little heart shaped cloud when you uncorked it. what's the worst that could happen

crispy korean fried chicken with sticky gochujang sauce 

i went out like this btw.. the bar had this crazy good goat cheese/prosciutto focaccia and i ended up so bloated—do you think people saw my belly wobbling on the way out??

HAPPY NEW YEAR EVERYONE~✨ 🎆 🎆 Here's to 2025 and the start of the JiggleBod Patreon!!!

Here's a little something to celebrate💖 💜 💖

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Korean beef bulgogi

2021 VS 2024

My briefs just doesn’t fit the same these days

Hello 🎉❤️ As we step into a new year full of possibilities, I’m asking for your help to make a fresh start for a family in need. 🌟 Could you reblog my pinned post or donate $10? Every act of kindness could bring them a brighter tomorrow. Thank you for being a part of this new beginning! 🕊️🌸 Adam

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How To Paint Pearls

by koklico