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Elizabeth Poett's Molasses Lace Cookies with White Chocolate Filling

Molasses Lace Cookies with White Chocolate Filling

byElizabeth Poett
Total 1 hour and 20 minutes (includes cooling times)
Active 30 mins
Makes 6 to 8 sandwich cookies
This is a cookie that has just the right amount of chewiness while also having a satisfying bit of crunch. It is perfect with tea in the afternoon or as a delicious dessert. I love lace cookies because they are very forgiving and easy to make without doing a ton of preparation ahead of time.
TIP: Different kinds of molasses will add different degrees of molasses flavor to cookies. Light, dark, blackstrap, unsulphured, and sulphured will all have different flavors.
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups rolled oats
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour, plus more as needed
  • 1/4 cup whole milk
  • 1 tablespoon molasses (see Cook’s Note)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup white chocolate chips (5.5 ounces)
    1. To make the cookies: Melt butter in a large saucepan and turn off the heat. Add the oats, sugar, flour, milk, molasses, vanilla, and salt to the saucepan, turn back on heat and mix until fully incorporated and sugar has dissolved. Turn off heat and let cool for 30 minutes.
    2. Preheat oven to 375°F. Line baking sheets with foil. Use 2 teaspoons to drop cookie dough in teaspoon-size dollops onto baking sheets, spaced about 2 inches apart. Using a teaspoon dipped in flour, press down on each cookie.
    3. Bake for 5 to 7 minutes, until cookies are brown on the bottom and golden on top.
    4. Cool for 15 minutes, then invert the baking sheet onto a wire rack and then peel the foil from each cookie. Do not try to peel cookies off the foil.
    5. To make the filling: Melt white chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water (do not let bowl touch water). Use a butter knife to cover the bottom of each cookie with a generous layer of white chocolate. Press on a second cookie, then set sandwich on cooling rack. Repeat with all pairs of cookies.