Oatmeal Lace Cookies with Dried Tart Cherries
paired with an aged Cabernet Sauvignon

A spoil yourself with rich and luscious pair.... your deserve it!
1 cup rolled oats
1/3 cup corn syrup
1 Tabs. vegetable oil, preferably canola oil
2 Tabs. butter
1 large egg
1/3 cup sugar
1 tsp.
Pure vanilla extract
2 Tabs. all-purpose white flour
1 tsp. Baking powder
1/4 tsp. Salt
1/3 cup chopped dried tart cherries

Set oven rack in the center; preheat to 400 degrees F. Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess. In a medium-sized bowl, combine rolled oats, corn syrup and oil. In a small saucepan, melt butter over low heat. Cook until it begins to turn a light, nutty brown, 1 to 2 minutes. (Be careful not to burn the butter.)

Pour into the rolled oat mixture and stir to combine. Set aside. In a mixing bowl, beat egg and sugar with a electric mixed until thickened and pale, about 5 minutes. Blend in vanilla. In a small bowl, stir together flour, baking powder and salt; fold into the egg mixture. Add the rolled oat mixture and dried cherries; stir gently to combine. Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.

Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy. Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (not a rack). Store in a airtight container with parchment or wax paper between the layers. Makes about 30 cookies.