January's Cookie of the Month: Oatmeal Coconut Lace

This recipe from Gourmet magazine is incredibly good... easier than it looks and the results are both tasty (super crispy, like a cookie composed entirely of the edges of Pamela's crepe-like pancakes, topped with chocolate) and elegant. I skipped the white chocolate and the cookie was excellent with just the dark chocolate.  It's fun to get in touch with your inner abstract expressionist with the chocolate swirls-- I had a few very nice designs but I ate them before I took the picture, so the cookie at right does not represent my best work.  Make the cookies a little smaller than the recipe says--- they say to use a rounded teaspoon--- I'd use a scant teaspoon because there's so much butter in these that they spread a lot.  Mine ended up being huge, and because they're so fragile, that makes them kind of difficult to keep in one piece when you're eating them in bed or on the couch.  Also, you don't need a Silpat liner (which can cost between $20 and $25 each); just use parchment paper to line the cookie sheets and you'll be fine.  The verdict: 9 out of 10. Highly recommended.