A sweet porridge oat biscuit dough that spreads thinly in baking and is then carefully 'peeled' off of baking tray, a bit like biscuity lace! Serve warm with vanilla ice cream, or rolled up and dipped into melted chocolate.
i love love love this recipe it is so easy to make though the picture is a lie because they wont come out as thin but it was delicious and delicaTE AND EVERYONE WILL ENJOY IT - 10 Sep 2012
Wow! If you want to impress your friends and family, make these cookies. Here's what I did: I followed the recipe precisely. I used a 1 teaspoon measuring spoon and made sure I just put a teaspoon for each cookie. I actually wound up making 58 cookies from this recipe. Then I melted semi-sweet chocolate chips and spread the chocolate on the flat side of a cookie and put another cookie on top. They turned out very elegant - better than a Pepperidge Farm cookie. Of course, your using two of these cookies to make one big cookie, but it's worth it! I recommend that you use a Silpat baking sheet (I have two). Let the cookies cool well before you take them off the sheet. Cool on wax paper before putting the choclate on them. I am going to use this recipe for special occasions. Your family will think you've attending a french culinary school! - 11 Jan 2005 (Review from Allrecipes US | Canada)
These are great! Followed recipe as written except I didn't cream the sugar and butter...I combined the dry ingredients and then I added the wet ingredients and mixed everything together. And I used regular rolled oats instead of quick-cooking. I patted down the balls a bit with my fingers before baking them to ensure even baking. I baked them on ungreased silicon mats and they popped right off when I peeled the mat off the pan. They are very sweet - sort of like a very crunchy sugar cookie. Very tasty when sandwiched with whipped cream between two cookies! - 20 Aug 2008 (Review from Allrecipes US | Canada)