oatmeal lace cookies

Oatmeal Lace Cookies are thin, crisp, delicate and buttery cookies. This lace cookies recipe is a family favorite.

Oatmeal Lace Cookies Recipe

butter

brown sugar (packed)

oats

all-purpose flour

salt

egg (lightly beaten)

vanilla

Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats. Set aside.

Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.

Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread.

Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.

Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.

Store in an airtight container.

These thin and crispy Lace Cookies are a quick and easy treat made with just 7 ingredients. They're sweet, buttery caramels in crispy cookie form!

Lace Cookies

tbsp (84 grams) unsalted butter

(150 grams) packed brown sugar

tbsp milk

tsp vanilla extract

(43 grams) all-purpose flour

almond flour

tsp salt

Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mats.

In a medium-sized saucepan, combine butter, brown sugar and milk. Cook over low heat, stirring regularly, until butter and sugar have melted.

Once butter and sugar are melted, turn heat up to medium and cook mixture just until it begins to boil.

Remove from heat and add vanilla extract, flours and salt, stirring until completely combined.

Allow to cool for about 5 minutes, then drop by 1 1/2 teaspoons (half a tablespoon) onto prepared cookie sheet. Space cookies about 2-3 inches apart. The cookies will spread quite a bit in the oven. The cookie dough mixture will thicken as it cools, but that won&#8217;t affect the outcome of the cookies.

Bake for 7-10 minutes, or until the cookies are golden in color. Keep an eye on them towards the end of baking because they can burn quickly.

Allow cookies to cool for 3-4 minutes or until they are firm enough to move, then transfer to a cooling rack to finish cooling.

Hi, 
How much is 6 tbsps butter in grams ? 
Also can you put a video of dropping the cookies it will be easier to understand if possible 

Thanks 
Mayanka 

Great recipe to have on hand when emergency cookie requests are made by grands! Are these also able to be rolled up and then cooled in order to make a cigar shape to dip?

So a few things... 
1. I LOVED the taste of this batter! 
2. I used Anthony's unblanched almond flour. Do not recommend doing this. Lol super hard to tell when they were golden brown, and it gave it a mealy texture (which I didn't mind! It got me thinking of russian tea cakes.....) but I don't think that texture was intended in this recipe. 
3. I also used coconut milk, instead of regular. Not sure if that could have contributed to the following issues I had. 🤔
4. I just greased the pan with spray grease, like Pam. First pan I think was in the oven a little too long, and not greased enough. They ended up being a little too crunchy, and stuck horribly! And I only let them cool about 3 minutes before trying to move. 
5. Second and third pan, I heavily greased, and didn't bake as long. They still stuck, but not as bad. When I tried to transfer them, they ended up looking kind of scrunched. Lol   I also may have greased them a little too much, as I could taste the Pam. 😂  

Sooo...I'm guessing the parchment paper or silicone mat recommended, is a necessity for this. Lol 
I would definitely try these again, using blanched almond flour, and parchment paper!!

Yes, because of the nature of these cookies, you'll need something nonstick, like parchment paper or a silicone mat.

Really taste and texture great. Mine just came out very buttery (greasy) on the bottoms, which is why I didn't end up coating them with chocolate, like I wanted to. Is this normal? Can I use less butter in the recipe?

The have become "crack" cookies with my family and friends. Making these for the 3rd time since the holidays.

Small Batch Lace Cookies - delicate, crispy oatmeal cookies that are easy to make and absolutely delicious. A holiday favorite, this recipe makes 4-5 large, thin cookies perfect for sharing or enjoying on your own.

Small Batch Lace Cookies

old fashioned oats

all purpose flour

sugar

heavy cream

corn syrup

salted butter

vanilla extract

Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk together the oats and flour, then set aside.

In a 1-quart saucepan, combine the sugar, cream, corn syrup, and butter. Heat over medium heat, stirring frequently, until the butter melts and the mixture comes to a gentle boil.

Reduce the heat to low and cook for 1 minute, stirring occasionally.

Remove the saucepan from the heat and stir in the vanilla.

Add the oats and flour to the saucepan and mix until well combined.

Let the batter rest at room temperature for 10 minutes to thicken.

Use a medium cookie scoop (about 1.5 tablespoons) to drop the batter onto the prepared cookie sheet. Leave at least 2 inches between each cookie to allow for spreading.

Bake for 6-8 minutes, keeping a close eye on them. The cookies should be a light golden brown.

Let the cookies cool on the cookie sheet for 1 minute, then carefully transfer them to a wire rack using a spatula to cool completely.

I am happy that you also include recipes for larger quantities. I also am enjoying your Cooking for One Cookbook.

I melt about half a cup of milk chocolate chips then smear it on the bottom of one of the lace cookies and smash it onto the bottom of another one to make little chocolate sandwiches. They are incredible

No heavy cream or would have used this recipe tonight.  
Love this group and thank you all for sharing your expertise.

I love lace cookies. I am delighted with this recipe. As I only have a toaster oven, I bake 2 at a time on my small cookie sheet. Perfect. If I feel really decadent, when I take them out of the oven, I place a few chocolate chips on one edge to melt. so good.

Your cookies seems yummy and from above comment I also come to know its cosmopolitan recipe. Will surely try this recipe.

Your cookies had their origins in Italy.  They traveled through the Catholic Europe, hence the recipes to be found in France and Ireland which are indeed similar.  They have a Christmas origin although it is said it is more todo with the First Communion that they young people take hence the reference to lace.

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Top 3 oatmeal lace cookies recipes from across the web

The most viewed oatmeal lace cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oatmeal Lace Cookies Recipe

Lace Cookies

Small Batch Lace Cookies

The most viewed oatmeal lace cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine