Chocolate Drizzled Oatmeal Lace Cookies

 A little bit crispy, a little bit chewy, but totally irresistible! These lacy oatmeal cookies get drizzled with chocolate for a light but satisfying sweet treat at only 90 calories each.

Ingredients

• 1/2

  cup butter, cut into 1-inch pieces
• 1

  cup packed brown sugar
• 1 1/2

  cups old-fashioned oats
• 1/4

  cup sliced almonds, chopped
• 1/4

  cup Gold Medal™ all-purpose flour
• 1/4

  teaspoon salt
• 1 1/2

  teaspoons vanilla
• 1

  egg white, slightly beaten
• 1/4

  cup semisweet chocolate chips
• 
  

• Steps

1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

2 In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.

3 Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.

4 Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.

5 Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.

• • 
    

6 In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.