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.

Oatmeal Lace Cookies Recipe

Oatmeal Lace Cookies are thin, crisp, delicate and buttery cookies. This lace cookies recipe is a family favorite.
4.84 from 77 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 60
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup (2 sticks) butter
  • 2 1/4 cups light brown sugar packed
  • 2 1/4 cups rolled oats
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla

Instructions

  • 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.

Notes

Make sure to use real butter and not margarine as it will impact the results of the cookies.
Make Ahead Tips
You can prepare the dough and store in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, drop the dough by teaspoons onto parchment lined baking sheets 2 inches apart and follow the recipe baking instructions.
Freezing Oatmeal Lace Cookie dough: Drop dough by teaspoons onto a parchment covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies.
When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container that you wish to bake and place them at least 2 inches apart on a parchment lined baking sheet. You will not need to thaw the dough before baking. Bake as directed in your recipe but you will probably need to add a couple of extra minutes to the baking time.
Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment of waxed paper and place into an airtight container. These cookies should keep up to 1 week.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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267 Comments Leave a comment or review

  1. These were fun to make, thank you so much for the recipe!    They tasted fantastic!   I gave them out to friends and family and everyone raved about them.

    Thank you!

    1. I made these cookies for my grandchild who can’t have eggs or butter. I substituted applesauce for egg and Earth Balance soy free for butter — I was really nervous thAt this would work. . I did have to cook them longer around 7 minutes. They look great—do allow plenty of room on baking sheet they really spread. I also used the oats thAt have to be cooked a longer time 

      1. Thanks, Linda, for sharing your way of making these cookies so that your grandchild could enjoy them. We have family with egg and other food allergies so I know how difficult it can be sometimes to make recipes that they can enjoy, too.

  2. Hi Robyn! These cookies are amazing! I do have several questions though. Is it possible to lessen the amount of sugar in this recipe just cause my mom thinks it’s too sweet? Also, I’ve made this recipe a couple of times and i can’t seem to get it to spread like the ones you have on the picture. Any tips on how i can get this to be more crisp? Mine always turn out chewy and sticks to the teeth

    1. Hi Mark,
      I’m so happy you enjoy these too! I’ve not ever made these with less sugar than I have in the recipe.
      I’m not sure exactly why they are not spreading like the ones I share in the pictures… make sure you are using a teaspoon to drop the batter onto parchment and leave plenty of space between each cookie. This should make a LOT of cookies.
      I hope this helps. Thanks so much!

    1. Hi Tammy,
      I’m sorry but I have not tried to make these cookies with almond flour so I’m not sure how they would turn out. Maybe someone else on here has done that and can let you know if it worked.

  3. One of the best cookies I’ve ever made. The 30 second cool down is more like a minute or so. You gotta get ’em before they cool completely (and stick to the pan) and after they are somewhat set so they don’t crumble apart, but after you get that down, they are a snap to move to a flat surface/plate to cool the rest of the way. I would also food process the oats just a tiny bit as my oats were very large (not as pictured in this recipe).

  4. I used to make a French lace cookie that, if done before cookies are cooled completely, could be rolled up loosely. I tied a red ribbon around them for Christmas. Has anyone ever tried this with any of the “lace” cookies? I have moved a couple of times and now can’t find my original recipe.

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