One of the things I appreciate most about traditional Amish recipes is the simplicity of ingredients. Many of them can be made with things on hand in a well-stocked pantry, and require no trip to the grocery store. Another great fact is the cost-effectiveness for many of these recipes, such as previously shared Chicken Corn Soup, and Old-fashioned Apple Dumplings.
My Amish grandmothers made many varieties of delectable cookies, especially around the holidays. The recipe I’m sharing today is taken directly from the Mennonite Community Cookbook. These flour-free wafers are thin and crispy, with a slightly chewy center, making them a perfect pairing with tea or coffee!
The recipe can be made gluten free, simply by ensuring the oats you’re using are processed in a gluten-free location. (The packaging should inform you of this.) These cookies can also be dairy free, simply by substituting coconut oil for the butter.
To make the Oatmeal Lace Wafers, begin by combining the butter and sugar. Beat with mixer. Add vanilla, then the eggs.
Beat these ingredients together till fluffy, making sure to scrape sides with spatula.
Combine oats with salt and baking powder. Stir well.
Add oat mixture to creamed mixture. Beat together until entirely combined.
Place small (not generous) teaspoonfuls onto greased baking sheet. (I like to use coconut oil spray.) Note from personal experience: If you make the cookies too large before baking, they will run together and you will have a hot mess on your hands, resembling one, giant cookie. 🙂 So be sure to control the cookie-dough size on your sheet!
Bake for 10-12 minutes. Remove from oven and allow to cool for a couple of minutes before removing from the tray.
And there you have it! A delightful little, crispy, cookie – ready to be enjoyed with family and friends.
- 1 Tablespoon butter
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Cream together butter and sugar.
- Add vanilla.
- Add eggs and beat until fluffy
- Combine oats with salt and baking powder, then add to creamed mixture.
- Drop by (small, not generous) teaspoonfuls onto greased baking sheet, spaced about 2 to 3 inches apart.
- Bake at 375 for 12 minutes.
- Makes 3 dozen cookies.
Recipe source: Mrs. L. Strong; Mennonite Community Cookbook, Herald Press