1. Cookies that have a high butter-to-flour ratio (1:1 is high) MUST be baked on a Silpat. Otherwise, they are hard to remove from a standard non-stick baking sheet.
2. If the cookies are allowed to cool for even 30 seconds, they will be impossible to remove from the un-Silpat-ed cookie sheet whole and will become cookie brittle.
3. Cookie brittle makes a great topping for ice cream, particularly if the cookies contain walnuts, pecans, chocolate chips, and toffee bits.
4. Any whole cookies you are fortunate to get out of this mess will be lacy and break easily. But they will still taste good.
In the days before Silpats, I used to bake my oatmeal lace cookies on aluminum foil. As soon as they came out of the oven I could peel the foil off the back without breaking more than a few. They didn't have all of the yummy bits (chocolate, nuts, etc.), but they were mostly melted butter. I wonder if that would work for your recipe. Or, you could just buy a couple of Silpats. :o)
P.S. Those cookies sound heavenly!
I have two Silpats - I think Mom bought one, and Dad recently donated the other. But I figured the non-stick baking sheets would work fine.
And...I wasn't intending to make damned lace cookies. E@*#()@*# That's just the way they turned out. ALL of my oatmeal cookies are insubstantial.
You are KILLING me with the cookies! (Husb and I are sugar-free until the beginning of next week).
Also I have a silpat question . . . can they be used on top of stoneware baking things (like pizza stones, etc)?
I don't see why not, Chris, although if your pizza stone is well-seasoned enough, you may not need a baking mat.
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