Oatmeal lace cookies are thin, delicate sweets made primarily from butter and sugar with oats added for texture and flavor. Their characteristic lacy appearance comes from a high butter content that causes the dough to spread during baking, creating crisp, caramelized edges and a tender center. Some versions include nuts or warming spices for extra complexity, but this simple recipe highlights the delightful contrast between chewy oats and crisp, golden edges. These cookies are perfect for holiday baking or any time you want a light, sweet treat.
INGREDIENTS
- Butter – Adds richness and helps create the thin, slightly crisp yet chewy texture.
- Brown sugar – Sweetens the cookies and contributes to their chewy, caramelized quality.
- Egg – Provides moisture and a bit of lift so the cookies hold together.
- Vanilla extract – Enhances flavor with a warm, aromatic note.
- Oats – Quick-cooking oats bind the mixture and give the cookies their signature texture.
- All-purpose flour – Gives structure so the cookies spread but maintain shape as they bake.
HOW TO MAKE OATMEAL LACE COOKIES
These oatmeal lace cookies are quick to prepare. Start by preheating the oven and lining baking sheets with silicone mats or parchment. Combine melted butter with packed brown sugar, then stir in the beaten egg and vanilla. Add the quick-cooking oats and sifted all-purpose flour, mixing just until combined. Drop teaspoonfuls of dough onto the prepared sheets, making sure to leave plenty of room for the cookies to spread. Bake for about 8 minutes, until the edges are golden brown and the centers still look slightly soft. Let the cookies cool on the sheet for a few minutes so they set, then transfer them to a cooling rack to finish cooling.
TIPS:
- Use parchment paper or silicone baking mats to prevent sticking and make removal easy.
- Mix the butter and sugar until smooth so the ingredients combine evenly; overmixing after adding flour can make the cookies dense.
- Space dough teaspoons widely on the baking sheet — the cookies will spread thin as they bake.
- Watch the oven closely. These cookies bake quickly and should be removed when edges are golden brown while centers remain slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring; they firm up as they cool and are less likely to break.
- Use a thin metal spatula to lift the cookies from the sheet to the rack without cracking them.
Oatmeal Lace Cookies
Liza Agbanlog
Pin Recipe
Ingredients
- ½ cup salted butter melted
- ¾ cup packed brown sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 1 cup quick cooking oats Quaker
- 3 tbsp all-purpose flour sifted
Instructions
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Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
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In a mixing bowl, combine slightly cooled melted butter and brown sugar until smooth. Add the beaten egg and vanilla, then stir in the oats and flour until just combined.
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Drop teaspoonfuls of dough onto the lined baking sheet, leaving plenty of space for spreading. About eight cookies fit on one sheet.
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Bake for about 8 minutes, or until the edges are golden brown. Centers may look soft but will firm as they cool.
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Prepare subsequent batches the same way until all the dough is used.
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Let cookies cool on the baking sheet for 5 minutes, then transfer carefully with a thin metal spatula to a cooling rack to cool completely.
Nutrition
Calories from Fat 27
