Lacey puddle cookies
Prep time: 20 minsTotal time: 
Lacey puddle cookies
If you can’t find oat flour for these delicate bakes, whizz porridge oats to a fine powder in a food processor. Swap the dark chocolate for milk or white if you like
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 115g unsalted butter
- 130g light muscovado sugar
- 90g oat flour*
- 1 tbsp semi-skimmed milk
- pinch of salt
- 250g dark chocolate, chopped
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4.
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Whisk the butter and sugar together in a pan over a low heat, until the butter has melted and the sugar has dissolved (about 3 minutes). Remove from the heat.
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Sift the oat flour into a bowl, then whisk into the butter mixture with the milk and a pinch of salt until smooth. Leave to stand and thicken for 15 minutes.
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Line two baking trays with baking paper, then drop rounded teaspoonfuls of the mixture onto the tray. You’ll need to bake the cookies in two batches. Bake for 9-10 minutes or until thin and bubbling with little holes in the middle. They will be very soft but allow them to firm up on the baking trays, before transferring to a wire rack to cool completely.
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In a microwave-safe bowl, microwave the chocolate in 20-second bursts, stirring, until melted. Add a spoonful of chocolate to a baking paper-lined tray, spread into a circle, then gently lay a cooled cookie on top. Repeat. Chill in the fridge until set.
