Oatmeal Lace Cookies

1 1/2 c Rolled oats

1/2 c All-purpose flour

3/4 c Firmly packed dark brown

-sugar 1/4 ts Baking soda

1/4 ts Salt

3 tb Plus 1 stick butter

1 lg Egg

1/4 c Heavy cream

1 ts Pure vanilla extract

1/2 c Dried currants, soaked in

2 tb Brandy (opt)

From "Cookies for Christmas," by Maria Robbins (St. Martin`s Press, 1993, $6.95 paperback).

Heat oven to 350`F. In a large bowl, mix together the oats, flour, sugar, baking soda and salt. Melt the butter in a small, heavy saucepan over very low heat. In a small bowl beat the egg together with the heavy cream and vanilla extract. Stir in currants if using. Stir in melted butter. Stir the liquid ingredients into the oat-flour mixture and combine well. Drop by teaspoonfuls onto prepared cookie sheets, leaving at least 3" between each cookie. These will thin and spread out. Bake 5-6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies hold their shape. With a spatula, carefully remove to a wire rack to cool completely. Store in an airtight container. Makes about 4 dozen.