Oatmeal Lace Cookies Recipe

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Oatmeal Lace Cookies have always been one of my husband’s favorite cookies. I’ve known that but quickly forget from time to time as they aren’t a cookie I have regularly made. So, the other night I asked him, “what’s a favorite Christmas cookie that you’d like for me to make for you?”

His immediate reply, “Lace cookies.”
Oatmeal Lace Cookies | ©addapinch.com

His Mama has always made them, especially at Christmas. And they are amazing.

Which isn’t hard to believe, because let me just tell you, I have never, ever, ever tasted one thing that my mother-in-law cooked that was not absolutely out of this world scrumptious.

Oatmeal Lace Cookies | ©addapinch.com

You know, I have truly been blessed to be surrounded by phenomenal cooks in my life with my Grandmothers, Mama, and aunts. I count myself even more blessed to be able to learn even a little bit about recipes, cooking, entertaining large crowds, and life in general from my mother-in-law. She is truly the best!

Oatmeal Lace Cookies | ©addapinch.com

So, back to her oatmeal lace cookies. Lace cookies get their name because as they bake, they spread and bubble and bubble and bubble which then forms little holes in the cookies.

There are so many recipes for lace cookies, but my mother-in-law’s recipe actually originated from a local restaurant where special parties and luncheons were often held. They’ve since closed, but thankfully had given my mother-in-law the recipe before they did so.

Oatmeal Lace Cookies | ©addapinch.com

This oatmeal lace cookie recipe makes a whole lot of cookies. I mean a whole lot of cookies, close to six dozen. That’s what makes this lace cookie recipe so perfect for Christmas cookies. There are plenty to share and still have a few to enjoy!

Oatmeal Lace Cookies | ©addapinch.com

Come to think of it, maybe that’s why my mother-in-law makes them each year for her huge family.

Oatmeal Lace Cookies | ©addapinch.com

Here’s the Oatmeal Lace Cookie recipe my family loves. One warning though, they are buttery and oh so addictive.

4.8 from 13 reviews
Oatmeal Lace Cookies Recipe
 
Prep time
Cook time
Total time
 
Oatmeal Lace Cookies are thin, crisp, delicate and buttery cookies. This lace cookies recipe is a family favorite.
Author:
Serves: 60
Ingredients
  • 1 cup (2 sticks) butter
  • 2¼ cups light brown sugar, packed
  • 2¼ cups rolled oats
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats. Set aside.
  2. 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.
  3. Drop cookie batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.
  4. Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.
  5. Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.
  6. Store in an airtight container.

Enjoy!
Robyn xo

DISCUSS

    • 2

      says

      Hi Bryn,
      We prefer them with crisp edges and still tender and chewy on the inside. If you prefer them really chewy, you’ll want to test a batch at about 5 minutes. If you prefer them more crisp, try them for 7 and test at that point to see which way you prefer them.

  1. 6

    Royce says

    These cookies look wonderful. Going to make some tomorrow. Thank you so much for sharing the recipe. Merry Christmas

  2. 7

    Royce says

    Hi Robyn, Couldn’t wait until tomorrow to make. Made them tonight and they are delicious. Cooked some for 5 minutes and they were perfect. Tried some at 7 minutes thinking they would be crispier, but I found them to be even chewier rather then crispier. Regardless, you were right when you said that everyone will love them.
    Appreciate the recipe.

    • 9

      says

      You actually can use either, but I used old-fashioned. We’ve always called them “rolled oats.” Sorry for any confusion!!!

  3. 12

    Carolyn says

    About how many cookie sheets do you need to have prepared for these? Or can you do a couple sheets at a time? I only have one oven with two racks is why I’m asking. Thanks

  4. 14

    says

    My mouth is melting. I mean drooling…

    I can almost taste that buttery, chewy goodness!!!!

    Wishing you and your sweet family everything merry & bright!! Merry Christmas! xoxo

  5. 15

    Kaitlin says

    I made these tonight, and they are delicious! I had the most luck with removing the cookies successfully by taking the parchment off of the baking sheet immediately–cookies and all. Then, I let them cool almost completely. They peeled right off, and I didn’t have to fuss with a spatula. I found parchment paper to work better than a Silpat. They tended to be too soft and stick on the silicone, even with lots of cooling time. Also, since I am using these as gifts, I wanted them to be round and even. I had an easy time using a butter knife to smooth out the rough edges when they were still very hot. Thanks for sharing!

  6. 18

    Robert says

    Love this recipe! I’ve made it twice, but I’m not sure I’m making the right size cookies. Question: When you say “Serves 60″ is that 60 people or 60 cookies?

  7. 20

    Sara says

    Oh gosh these look amazing. They remind me of a cookie/crisp I bought at the Kings Hawaiian restaurant. They had what seemed like corn flake cereal and crumpled macadamia nuts. If I took this recipe and replaced the oats with corn flakes do you think it will come out ok?

    • 21

      says

      I’ve never tried that, Sara, but I see no reason why it wouldn’t be delicious. Do let me know how they turn out for you. I want to try them now!!! xo

  8. 22

    Melissa B in IL says

    Oh my goodness… these are wonderful! I made a 1/2 batch just to see if we’d like them… and they are gone. Making a second batch now! Thanks for sharing!

  9. 24

    Bobbi Mcneil says

    I bake a lot and must say these are scrumptious! !!! Thank you so very much for sharing.
    Bobbi McNeil
    Anchorage Alaska

  10. 25

    Becky says

    Thank you for the recipe! I just made a few batches and they are great. I’ll be sharing these along with some other cookies with the neighbors for Christmas. They are really good!, and even the guys in the house are stealing them! Thanks again!

  11. 26

    B says

    It’s 20 below in Chicago with the wind chill. My daughter and I thought we’d heat up the kitchen.
    These were awesome! We experimented with the second and third pan adding raisins, walnut’s and mini chocolate chips. Now for the glass of milk and viola!!! Thank’s for sharing.

    B

  12. 27

    Mic says

    Hi Robyn ! I was really excited when i found your recipe. It’s in my son’s top of the list for favorite cookies. i’ve been looking for this for ages! however, I’m trying out your recipe right now and they’re not coming out like lace cookies but like regular oatmeal cookies instead. Should the cookie batter be hot when putting it on the cookie sheet? Can you please be more detailed in procedure , I might be doing something that’s not right :( did everyone get the thin lacey effect? Thank you.

    • 28

      says

      Hey Mic,
      Yes, the cookie batter will be warm when you are dropping it onto the lined cookie sheet. That will give you more of a lace effect.

    • 29

      Mic says

      Robyn, will I have problems if the batter turns to room temp when I drop them on the cookie sheet? Will I still get the Lacey effect ? I plan to try this again sometime soon before I give up :)

    • 30

      says

      You’ll just want to work as quickly as possible while the batter is warm. I hope that helps! This is one of my family’s all time favorite cookie recipes.

  13. 31

    Lindsay says

    Made this recipe. Followed directions, could not get 1cookie off the pan. Horrible, have tried other oatmeal lace cookies before and they turned out perfect. This recipe does not work.

    • 32

      says

      Hi Lindsay,
      Sorry you had problems with the recipe. It has been used repeatedly in my family for years, so yes, the recipe does work.

  14. 34

    Alexandra says

    These taste delicious but as others have commented i had very big issues as they stuck to the paper. Maybe there’s something we’re doing wrong here…

  15. 36

    vanj says

    Hi robyn, thanks for the recipe. I tried it and it was a success. My kids love it. I made some changes with the sugar coz i thought it would come out too sweet for our taste. I put 1 cup only but still it was sweeter than what i expect. Next time,i will lessen the sugar to just 3/4 cup :-) thanks again

    • 38

      Kiri says

      You can actually omit the flour completely. I’ve found that it doesn’t change the cookie except when storing them. The ones with flour are less sticky than the ones without. Nobody notices when I leave it out.

  16. 39

    says

    I’m in the process of making a menu for an event at our winery. I plan to make these cookies and make some with pumpkin seeds, sunflower seeds, and almonds added to the mix. Thank you for this base to jump off from. I too am glad your mother-in-law managed to get the recipe!

    Paullett De Moura

  17. 40

    FoodChick828 says

    I just made these and they came out great. The only thing I’ll change is I’ll lessen the amount of sugar since I find them too sweet – and I already have an unusually high tolerance for sweetness. My question, though, is how do you know when it’s time to take the melted butter and sugar off the heat? I was waiting for the sugar to melt but it didn’t so it reached a point when my butter was boiling and the sugar was separating. I quickly took it off the heat and dumped in the rest of the ingredients. Still came out looking like the ones in your picture. I also experienced the same as one of the commenters here mentioned: those that I baked on silpat came out chewier than those baked on parchment.

  18. 41

    Kate says

    Delicious recipe!! A tiny bit sweet for my taste and I left out some sugar, but really, a very pretty cookie! Following the above comments to use parchment and let it cool completely, they came out perfectly. THANKS!

  19. 42

    Fiona says

    I have been hunting for a recipe to make these. So many recipes for oat biscuits when it was these. Perfect. So much for the diet! Thank you

  20. 45

    claudia says

    I’m not much of a baker, just a mid 20s year old with occasional time to kill. I usually make more idiot-proof things like biscotti and shortbread, but thought I’d challenge myself this time.

    ….Of course, I ended up with an entirely different cookie. First off, I used instant cooking oatmeal, because it was what was at home and I didn’t want to buy some just for this. Second of all, I used 1 cup of brown sugar, because like someone else in the comments, I didn’t feel comfortable adding that much sugar.

    However, I think it’s the high amount of sugar that makes this cookie what it’s originally intended to be – a thin, brittle-like cookie. Basically oats crisped up in a brittle base. Also because I used instant, I think my oatmeal actually cooked a bit… so instead of baking a brittle mixture with oats in it, I was baking little lumps of cooked oatmeal flavored with butter, sugar, and vanilla.

    That being said, I still ended up with a perfectly edible batch of cookies, just thought I’d add my experience in case other n00bs like me want to try it out. I’ll probably try it again someday, but I ate a horrifying amount of cookies while baking this so maybe not for a while.

  21. 46

    Suzen says

    Not sure what happened, but I have to say these didn’t work for me at all. I tried many different ways of baking them – putting them way farther apart than 2 inches on the baking sheet, baking them for 5 minutes, baking them for 7 minutes, letting them cool on the baking sheet, and taking them off the baking sheet and letting them cool on the parchment paper. Nothing worked. These were just a big, gooey mess. I’m glad they work for the author’s family, though. The flavor is great.

  22. 47

    Aly says

    Hi: My family made these every year for Christmas cookies with a couple of differences: Ours had chopped pecans or walnuts in the dough and we would cook until very crisp and sandwich 2 cookies together with semi-sweet chocolate, they were one of my favorites. If refrigerated they stay well for up to 2 weeks.

  23. 49

    Natalie J says

    Hello! I literally JUST made these and they are cooling as i type. The flavor of these cookies are amazing! You’re right they are buttery. I think the next batch I will reduce the amount of butter by a 1/4 cup and see what happens. First go round, I ended up a sheet tray cookie! Worked out well as I broke it up into “brittle” Next batch I made smaller and still moldeld together for the most part. Third tray I did even smaller cookies and two cookies per row plus i staggered them. Worked out way better and I also immediately slipped the parchment paper off the sheet onto the cooling rack. My ovens temp is outta wack so i cooked them at 350 for 4 mins and they came out with a nice slightly burnt edge with a good crisp. Defiantly going to try to perfect this recipe. so far it’s a winner in my books – I give 4 starts only because of the fussing about with cookie size. they need to be really small teaspoons.

  24. 50

    Rachel says

    I am baking these now and they taste delicious (I snuck a few before they completely cooled.) One tip- follow the recipe when it says a teaspoon (small one at that) of batter on the pan. I didn’t and I ended up with a giant pan of cookie! I didn’t have parchment paper so I sprayed vegetable oil on my tray before cooking. You do have to use a little more oil than usual if you are doing this. Also, if you use oil you need to let it cool a little longer otherwise they just “ball up” when you try to scrap them off. Next time I make them I will make sure I have the parchment paper.

    Thanks for the yummy recipe!

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