Oatmeal Lace Cookies, adapted from Georgeanne Brennan’s Christmas Gifts from the Kitchen
¾ cup sugar
¾ cup quick cooking oats
¾ cup plain flour
½ teaspoon baking powder
½ cup plus 2 tablespoons butter, melted
¼ cup whole milk
¼ cup unsulfured molasses
1 teaspoon vanilla extract

Chocolate Coating

8 oz semisweet or bittersweet chocolate, chopped
2 teaspoons vegetable shortening

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or greased tin foil.

In a bowl, combine the sugar, oats, flour, and baking powder. Add the melted butter, milk, molasses, and vanilla, and stir until just blended. Let the batter stand for 15 minutes.

Drop heaping teaspoonfuls of the batter onto the prepared baking sheets, forming rounds about 1 inch in diameter, and spacing them 3 inches apart. Bake the cookies until brown on the edges, about 11 minutes. Lift the parchment paper with the cookies and transfer to countertop. Let cool completely.

To make chocolate coating: combine chocolate and shortening in the top pan of a double boiler or heatproof bowl. Set over simmering water and stir until the chocolate is melted and smooth. Remove from heat.

Gently peel the cookies from the paper. Line the baking sheets again with parchment paper. Dip about half of each cooled cookie in the chocolate coating. Place on prepared baking sheets. Refrigerate until the chocolate sets, about 20 minutes.