There’s nothing else quite like a lace cookie. They’re such a pretty little cookie, but they’re also incredibly delicious thanks to their impossibly thin structure and signature buttery crunch. These Oatmeal Lace Cookies have all of that going on, but because of the oats that are folded in they also have a little chew in there too. They’re a little more approachable, a little more homey, but still have that pretty little crisp bite you know and love.
Lace cookies might look like they’d be difficult to make, but that couldn’t be further from the truth. Especially these guys. The process is different from most of your basic drop cookies, sure, but different doesn’t mean difficult.
With these, you’ll start at your stovetop where you’ll melt together some butter and brown sugar before stirring in the flour, vanilla, and salt. Once that mixture has cooled a bit, you’ll stir in the eggs and oats. (We wouldn’t want scrambled eggs, after all.) Then you’ll spoon that mixture onto a baking sheet and spread each circle out as thinly as you can, so you end up with that perfectly thin see-through cookie.
They take just under ten minutes to bake and there’s no chilling time or rolling or cutting out to worry about, so while they might not look it, these really are a simple cookie to whip up. Their crunch is addictive and I love the nutty flavor the oats bring in – it’s heavenly with the butter and brown sugar. To keep them crisp, store them in an airtight container with parchment paper between the cookies, that keeps them from sticking together and taking on any extra moisture. Enjoy!
Oatmeal Lace Cookies
Yield 48 cookies
10m prep time
10m cook time
- 1 cup (2 sticks) butter
- 2 cups light brown sugar, packed
- 2 1/2 cups rolled oats
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, melt the butter and brown sugar into a thick paste, stirring frequently.
- Remove from heat and stir in flour, vanilla, and salt. Let cool 10 minutes.
- Add egg and oats and mix with a fork until well combined.
- Spoon out onto prepared baking sheet in 1 tablespoon portions 2 inches apart. Using the back of a spoon, spread each cookie into a thin circle so oats are in a single layer.
- Bake until edges begin to turn golden brown, about 8 minutes. Remove from oven and let cool completely on parchment paper.
- Once cool, cookies should peel easily from parchment. Enjoy!
- Note: To store, layer between pieces of parchment paper in an air-tight container.
Recipe adapted from Add a Pinch.