With all the warm flavors in these cookies, I would say they're better fit as a fall/winter treat... but personally, I'm not one to let the weather dictate what I make! So, if you want to make them now, I encourage you to do it! And if not, save this recipe for a later time. :) Also, you may wanna not make this recipe right away if you fear for your bikini body! Cause, summer may be already halfway over (wait.. what? NOOO!), but most people don't want to binge on delicious cookies that contain more brown sugar than flour. But, that's just my two cents. :)
Chocolate-Dipped Orange Lace Cookies
Adapted, barely, from Bon Appetit Desserts
Yields: about 20 cookies
1 cup light brown sugar, packed
2/3 cup old-fashioned oats
1/2 cup unbleached, all-purpose flour
1/2 cup almonds, roughly chopped
2 tsp freshly grated orange zest
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
4 oz. dark chocolate, chopped
Position oven rack in the top third and preheat to 350F. Line two heavy rimmed baking sheets (such as jelly roll pans) with silicone mats or parchment paper, or foil. In a medium bowl, stir together sugar, oats, flour, almonds, orange zest, baking powder, and salt. Add melted butter and milk and stir well, then let the batter stand for about 10 minutes.
Drop batter by even tablespoonfuls on the prepared cookie sheets, about 4 inches apart (cookies spread alot!). Bake until the cookies are bubbly, lacy, and golden brown, about 12 minutes. Carefully slide the silicone mat/parchment/foil off the cookie sheet onto a countertop or wire rack. Let them cool completely. Using a spatula, carefully transfer the cookies to paper towels to absorb any excess butter, patting the tops with paper towels as well if desired.
Line two clean baking sheets with wax paper. Stir chocolate in a small heatproof bowl over simmering water until melted and smooth. One at a time, dip about 1/4 of the cookie in the chocolate, tapping off excess. The chocolate was so sticky that I used a small spoon to help scrape a lot of chocolate off, resulting in a thin layer instead of a large clump. Repeat with all cookies, then chill until chocolate is set. When ready, carefully remove the cookies from the wax paper. Store cookies in the fridge.