"12 Days of Cookies" White Chocolate Oatmeal Lace Cookies" Day 1

Got some good news,and some bad news.

Which you want first?

The bad?

Yeah, me too.  Better to get the ugly out of the way ASAP- AND can end on a positive note.
So here goes...
 

I can't remember what the final cookie was that I baked in last year's "12 Days of Cookies."
 

I KNOW...

 

I remember putting it off this time last year, for one reason or another, until, well, I guess I just forgot about blogging it.

 

 ME TOO...

 

 

Enough with the drudgery already though!

Now to the hippity-hoppity SUPERCALIFRAGILISTIC news...

 

the OFFICIAL launching of this year's "12 Days of Cookies!!!!!!!"

 

 

And this time, I won't forget that uber-important twelfth day!!!

 

 

 

          White Chocolate Oatmeal Lace Cookies

Ingredients:

• 1/2 cup sifted all-purpose flour (for GF Bob's Red Mill all-purpose GF)
• 1/2 cup granulated sugar 
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• Pinch of salt
• 1/2 cup old-fashioned oat*
• 1/4 cup unsalted butter, melted
• 2 tbsp 1% milk
• 2 tbsp honey
• 1 tsp vanilla extract
• 5 oz white chocolate, melted  
• 1/4 cup colored sprinkles

*For gluten free be sure to check the labels.

Directions:

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Melt the chocolate in a microwave safe mug 30 seconds, stir then repeat another 30 seconds at a time until the chocolate is melted. Careful not to overheat to prevent scorching.

Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles. Place on a tray lined with wax paper to harden.

Servings: 23 • Size: 2 cookies • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 84 • Fat: 4 g • Carb: 12.5 g • Fiber: 0 g • Protein: 1 g • Sugar: 9 g
Sodium: 8.5 mg • Cholest: 6.5 mg

Recipe compliments of Skinnytaste.com