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 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.
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!
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.
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!
Come to think of it, maybe that’s why my mother-in-law makes them each year for her huge family.
Here’s the Oatmeal Lace Cookie recipe my family loves. One warning though, they are buttery and oh so addictive.
- 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
- 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 about 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.