Maple and Oat Lace Cookies

Preparation

• • With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  • In a small pot over medium-high heat, melt the butter with the brown sugar and maple syrup.
  • Simmer for 30 seconds or until the brown sugar has dissolved.
  • Remove from the heat. Add the flour and oats. Mix well with a wooden spoon for 1 minute.
  • For each lace cookie, place 1 tbsp (15 ml) of dough onto the baking sheet and shape into a small disc, spreading it out with the back of a spoon or an offset spatula.
  • Bake one sheet at a time for 8 to 9 minutes or until golden. Let cool completely on the baking sheet.
  • The lace cookies will keep for 2 to 3 days in an airtight container at room temperature.