Lacy oatmeal cookies

Ingredients:

• 2/3 cup sugar
• 110 g unsalted butter
• 1 cup rolled oats (not quick-cooking)
• 1/4 cup premium flour
• 1 tsp vanilla extract
• 0.5 tsp salt
• 1 tbsp. beaten egg white
• 60 g dark chocolate, finely chopped

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a saucepan over low heat, melt the butter and sugar, stirring constantly, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Pour into a large bowl and stir in the oats, flour, vanilla extract, and salt. Let cool for 10 minutes, then fold in the beaten egg white.
3. Place 6 mounds of 1 tablespoon dough on each prepared baking sheet, spacing them approximately 8 cm (3 inches) apart. Spread each mound into a 7 cm (3 inches) diameter circle.
4. Bake, rotating the baking sheets and rotating them halfway through, until golden brown, 12-15 minutes. Let cool on the baking sheets for about 3 minutes to firm up, then carefully transfer them to a wire rack with a thin metal spatula and let cool completely.
5. Place the chocolate in a small bowl and microwave in 30-second intervals, stirring occasionally, until melted. Drizzle the melted chocolate over the cookies and let them set for about 30 minutes.