Oatmeal Chocolate Chip Lacies

I have been on an oats kick. Now, I have always been an oatmeal kind of girl, but lately it's turned into somewhat of an obsession. I have 3 different cuts of oats at home (steel, rolled, and quick). I eat them just about everyday. Of course I love the classic oatmeal, but I have been making my ownn museli lately (just toast/bake at 350 oats (quick or rolled), nuts, and flax all together for about 8 minutes and then eat with yogurt) and cold "cooking" oatmeal lately (leave quick oats, in cold milk/almond milk, with some blueberries (and flax) for 10-15 minutes drizzle with a little maple syrup and enjoy a cold, mushy deliciousness). Let's not forget my favorite way to enjoy oats, mixed with a ton of butter and chocolate chips and baked into some magical cookies. I like all textures of cookies, soft, crisp, chewy, thick, thin, crumbly, literally all cookies are good in my book, but I think crispy with a slight hint of chewy is my favorite, and that's what these are. I have taken to calling them lacies, because that's the cookie they remind me most of, plus the texture really does make them look like lace. They may look like frilly, lace but they pack a powerful and delicious flavor punch (and sea salt). Warning, these cookies are highly addictive, the recipe may make about 100, but they will be gone faster than you can make them!

Oatmeal Chocolate Chip Lacies:
2 sticks of butter, softened
1 cup of brown sugar
1 cup of white sugar
2 eggs
1 tsp of vanilla
1 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
1 1/4 cups of flour
2 cups of rolled oats
1 tsp of sea salt, coarse
1 12 oz bag of mini chocolate chips

Position the oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees. Line two baking sheets with partchment paper or tinfoil and grease or pan heavily. In a large bowl, cream the butter and sugar until smooth and creamy. Add the eggs and vanilla and beat until the mixture lightens, and is slightly fluffy, 3-4 minutes. Add the baking soda, baking powder, regular salt and 1 1/4 cup of flour. Mix until just incorporated. Add the remaining cup of flour and mix until just incorporated. Add the oats and sea salt and stir (by hand, with a for or a spatula) until mixed in. Stir in the mini chocolate chips. Drop the cookies by teaspoon onto the well greased baking sheet. Make sure the cookies have a lot of space to spread out, because they do. Bake for 10 minutes, or until they are golden and very thin. I like to start them on the bottom rack and then move them to the upper rack halfway through. (Yeilds: about 100 very thin cookies).

Happy Eating.