These ultra-thin, lace-like oatmeal cookies are quick and easy to throw together – no electric mixer necessary. The fennel seeds add a unique flavor twist to these cookies. It’s this anise flavor, in my opinion, that makes these cookies taste so good. But feel free to experiment with whatever spices strike your fancy. Add chopped nuts and/or raisins if you feel so inclined. If you don’t have a mortar and pestle to crush the fennel seeds, you can use a coffee grinder.
Prep time: 15 minutes
Cooking time: 8-10 minutes/batch
Yield: 2 dozen cookies
- 1 tablespoon whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine grain sea salt
- 1 teaspoon fennel seeds, crushed
- 4 teaspoons poppy seeds
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter
- 1 1/2 cups uncooked rolled oats (not instant)
- 1 egg, room temperature
- 2/3 cup muscovado sugar (unrefined brown sugar)
- Preheat oven to 350F with a rack in the top third.
- Line two baking sheets with parchment paper.
- In a small bowl, combine the flour, baking powder, salt, fennel, poppy seeds, and cinnamon (if using). Set aside.
- Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated.
- In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing – I use my old hand-held mixer. You can use an old fashioned egg beater if you have one.
- Whisk the flour mixture into the sugar/egg mixture. Then add the oats.
- Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart.
- Bake these, one sheet at a time, in the top third of the oven, spinning once halfway through. Bake until very deeply golden, about 8-10 minutes.
- Remove and let sit for a few minutes. Then transfer to a rack to continue cooling. Repeat with remaining dough.
Adapted from 101cookbooks.com