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Oatmeal Lace Cookies are crisp, delicate, buttery and delicious! This lace cookies recipe is a family favorite and makes a large quantity of cookies!
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 special cookie that you’d like for me to make for you?”
His immediate reply, “Lace cookies.”
His Mama has always made them, especially at Christmas. And they are amazing!
Oatmeal Lace Cookies
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 many other life lessons from my mother-in-law. What an honor to learn from all these wonderful ladies!
So, back to these oatmeal lace cookies. Lace cookies get their name because as they bake, they spread and bubble and bubble and bubble and form 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 shared this recipe with her before they did so.
This oatmeal lace cookie recipe makes a 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, luncheons, showers, parties and more! 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.
Oatmeal Lace Cookies Recipe
Ingredients
- 1 cup 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
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.
Nutritional Information
Enjoy!
Robyn xo
Hi Robyn! Are these chewy or crunchy? Either way they look fantastic.
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.
I adore lace cookies! These look perfect!
Love this recipe. Thanks Robyn. Merry Christmas to you and your family.
I agree with your DH, I love Lace Cookies, sometimes we dip in melted chocolate.
These cookies look wonderful. Going to make some tomorrow. Thank you so much for sharing the recipe. Merry Christmas
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.
Should I use old fashioned or quick cooking?
You actually can use either, but I used old-fashioned. We’ve always called them “rolled oats.” Sorry for any confusion!!!
Is Old Fashioned Oats the same as rolled oats?
Hi Donna,
Yes. We’ve always called old-fashioned oats, rolled oats. Isn’t that weird?
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
Hi Carolyn,
I do about two or three cookie sheets and just rotate them.
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
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!
Your tips are all good Kaitlin,and I would add to that, when you remove them from cookie sheet parchment paper and all , that you still place the parchment sheet cookies on a cooling rack as well,this will allow for quicker cooling and prevent any sogginess on bottom of cookie from trapped steam between cookie and surface you are cooling on.If you want a chewier cookie then I would think just leaving them on surface without cooling rack would be fine.
Should we be using salted or unsalted butter?
You can use either. I normally just use salted butter, but either will work fine.
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?
Hi Robert,
Sorry about any confusion. It makes about 60 large cookies.
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?
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
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!
I’m so glad you loved them, Melissa. They disappear rather quickly around here, too!!! xo
I bake a lot and must say these are scrumptious! !!! Thank you so very much for sharing.
Bobbi McNeil
Anchorage Alaska
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!
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
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.
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.
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 🙂
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.
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.
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.
I can’t wait to try these this weekend! Thanks for sharing … love your site 🙂
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…
You may have luck using some of Kaitlin’s tips from her comment above.
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
Is there a gluten free substitute for the flour? Thank you!
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.
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
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.
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!
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
Did your mother – in – law get this from Dodsons in Oklahoma?
Hi Jennifer,
It was a restaurant in Georgia.
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.
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.
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.
I made these last week and had to throw them away because they stuck to the parchment paper. Should I have sprayed it ?
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.
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!
I have not tried this yet but have looked for and have come across quite a few similar recipes (some called molasses crisps) I have been trying to find a cookie similar to the Pepperidge Farm Brand : Brussels Cookie. It looks kind of like this but you don’t see whole chunks of oatmeal. They look like perhaps the oatmeal is chopped to a finer consistency and maybe add either pecans(think it’s this one) or walnuts chopped very fine. What I am looking for is almost exactly the same as what Aly, poster #47 said she did with the recipe. I am thinking the ones called Molasses crisps would be close to this since molasses is used to make brown sugar. The Brussels cookies have a thin layer of chocolate in-between 2 cookies. Aly said she used semi-sweet chocolate for her middle layer, I have wondered what would taste good AND have a good semi-soft (not too soft) texture? I thought perhaps a layer of chocolate ganache? It may be a lot of work,but when I worked in a bakery having to make store stock cakes where several were covered in chocolate ganache, and then decorated with chocolate fudge frosting, and dark&white chocolate candies (also was chocolate cake filled and covered first with chocolate whip topping) Sounds rich,but thanks to the layer of chocolate whipped topping it mellowed the richness dramatically and made it just perfect and although it was our most expensive cake,it flew off the shelves! So , my question for you Robyn, is this: Have you ever had a P.F. Brussels cookie? If so,do you think the taste of your cookie is similar before putting chocolate in-between two cookies? If you haven’t, can you, to the best of your ability, describe the taste and texture of your cookie? (I am looking for a semi-crisp cookie(due to problems with my teeth I can’t handle anything super crispy) I realize this is an old post,but also see comments from just two weeks ago as well. I hope you see this since I do not know if I was supposed to try to tag you in some way. The comments are helpful and I am sorry you have to deal with some of the harsh ones. Every baked good is a trial and error, even WITH a written recipe, due to differences in altitude, oven temperatures not . being properly calibrated,(like mine seems to be at the moment & it’s a new one) eggs not being fresh, people accidentally using margarine instead of butter, and a whole host of other issues that could cause their recipe not to turn out like yours did. It could be something you failed to realize you might have been able to explain better and some comments can be used and have the intent being a piece of ” constructive criticism” and can be helpful to you as I’ve also seen here and you promptly handled each one in a very diplomatic matter. So those of you who are jumping down her throat automatically looking for someone to blame for your lack of success with this (or any ) recipe, check your own possible miss-steps before tearing Robyn apart, and if and when you KNOW you’ve checked every possible solution, there is a much kinder and more diplomatic way to give constructive advice! No need for bullying anyone! I apologize to you Robyn for those hurtful and inconsiderate comments! Thank you for your post and any answers you might be able to give me! (not rating cookie, since I have yet to make it)
omg…delicious!!!!!
I’m so glad you enjoyed them, Dee.
Simple recipe and a fun – different cookie. VERY sweet, which my husband likes. I enjoyed them with minced pecans added.
My daughter and I made these cookies a few days ago and they turned out awesome! My problem was after they were cooled, We stacked them to put in bags for little gifts and they stuck together. Even the crispier ones.
I’m so glad you enjoyed them! Oh no about them sticking together. I would suggest placing bits of parchment between them for gift bags if they seem like they may stick together when stacked.
can these cookies be frozen?
I’ve been doing these for over 40 years !! It’s a hit and a request every year 🙂
mine turned out as one big cookie. They all ran in to one big 9X13 cookie. I only put 8 cookies on the sheet. I think they were too hot and too runny. They tasted really good. I will not give up. I will make again!
This happens to me each time I try to make any lace cookie recipe. I keep trying, but the same thing happens. I wish someone would tell me how to prevent this from happening.
Thanks,
Betsy
I just made these..delish thanks. I added chopped pecans, cinnamin and flex seeds to half the batter.yumm like candies pecans and oatmeal lace.. both are yummy. Thanks
Would it be okay to use a cookie scoop with this recipe?
These cookies are delicious! I was also having a hard time with the cookies sticking on my first batch. For the second batch I experimented with heavy duty tinfoil instead of parchment paper and they came up so easily. You also have to let them cool completely (I put them outside).
Thank you for sharing your delicious recipe!!
That’s a great tip, Lizzie! Thank you so much for sharing it!
Not living in the US, I discovered those Pepperidge Farm Brussels cookies while visiting Maine as a child during
summer vacations. Your recipe, made with natural ingrédients contrary to others that include corn syrup or baking powder and granulated sugar, is just perfect for that great taste. Thank you for sharing culinary hapiness! My children’s teachers and my collegues were quite happy with that special homemade Christmas gift this year…
I’m so glad you enjoyed the recipe, Catherine.
When baking the cookies, the batter will cool to room temp. Do I reheat it before baking the next batch, or keep it on warm on the stove top?
Just keep it on warm on the stove being careful to not let it burn.
Oh goodness! I saw this recipe, jumped up and made them within 15 minutes, in the oven now, i just checked on them and i put too much in each cookie, one tray is one giant cookie, (that ones for me) so i guess the next batch i will use the teaspoon like you said, lol
They taste wonderful but very gooie
These are AMAZING!!! thank you for posting them!
I’m so glad you enjoyed them!
These look beautiful and delicious, this recipe is exactly what I was looking for. I plan to maket them but I do have a question. I have several events to go to several days apart, can I put the unused batter in the fridge then rewarm the batter when time to bake more? I love fresh cookies and I don’t want to make the whole batch, then by Christmas day the cookies don’t taste as good or loose their great texture. I saw a post above that the baked cookies with chocolate in the center stay good for 2 weeks in the fridge, but I feel this will change the texture of the cookie. Thanks, looks great!
I have been looking for a recipe for these cookies. These came out GREAT! I didn’t have any problem with the cookies sticking to the parchment paper. I let the cookies sit on the parchment paper until they were cool.
Cook are delicious! I love oatmeal cookies!! Can I share a recipe with you? Oatmeal melt cookies. This batter will also spread.
1 pound butter softened
1 cup of granulated sugar
2 cups of all-purpose flour
3 cups of rolled oats
2 teaspoons of vanilla extract
preheat oven to 350 cream butter and sugar together add the rest of ingredients mix well make small mounds with a teaspoon separate 2 inches apart and Press with a fork a
bake until golden brown 13 to 15 minutes let stand 1 minute sprinkle with powdered sugar!! Enjoy
Sorry mentioned to say cookies!
Thank you so much for sharing, Laura! I can’t wait to try them!
hi Robyn, I like your oatmeal cookies and I’ve tried several times to do it. However, it doesn’t turn out to be crip, thin and delicate.. How do you make it thin like lace? What technique do you use? Please help me.
Which oatmeal is better to use — instant or quick cooking? I followed your recipe to the letter and the taste is good but the looks is not like yours — I want it to be as think as lace and crispy. Please help me.
Thanks,
Bettina
I use old fashion rolled oats like Quaker. Not quick or instant. I haven’t tried this recipe but have made Nick Malgieri’s version for years (Cookies Unlimited by Nick Malgieri). His instructions are to finely chop oatmeal in a food processor or blender but do not grind to a powder. This might make your cookies give you the lacy look you’re looking for. Also, it makes a wonderful sandwich cookie. Just melt semi sweet or bitter sweet chocolate and after the cookies are cooled, add a small amount of chocolate to the flat side of one cookie and top with the flat side of another.
Although Nick’s recipe doesn’t call for brown sugar, I thing the oatmeal blending will give you the lace look you’re looking for.
These are really good and make a nice addition to a Christmas cookie tin. I had to play around with the first 2 batches to get the right cooking time. In my oven, 6 minutes worked 🙂
So glad you enjoy them, Michelle. I’m so glad they shared they recipe with my mother-in-law and she with me. They are definitely favorites here, too!
I have been using a different oatmeal lace cookie recipe with mixed results. I’m eager to try yours. We’re planning to make this recipe today.
Does it matter if oats are “Quick Oats” or “Old Fashioned?”
Thank you! Happy holidays!
Hi Chris,
I believe the rolled oats or old fashioned give the best result in these cookies. Quick cooking oats tend to be a finer texture and do not hold up as well in this cookie, in my opinion. The original recipe also specifically called for rolled oats which leads me to believe that they must have preferred them as well.
I hope that helps! Happy baking and Merry Christmas!
I made these today and they are soooo goooood! I let them get a darker brown around the edges.
For whatever reason, I had to let mine cool a good 5 minutes on the cookie sheet or else they would “fold up” on themselves when I tried to remove them. Maybe my cookie sheet holds heat longer.
I’m so glad you loved them, Rose.
I had trouble with the amount of dough for each cookie, otherwise they were wonderful! I know it says cookie scoop, but I don’t have one. Is this one teaspoon? On tablespoon? I only had about 25 cookies and more than half were relatively small.
Angie, as I state in Step 2 of the recipe: Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread. This should help with making the same size cookies.
I made theses today and they are delicious. My family won’t stop eating them. But my second bAtch got really burned even though they were only in the oven for five minutes. The other bathes were in for six minuets and they did not get burned. I’m a little confused about that.
Was the burned batch placed on an already hot cookie sheet?
What a great recipe!! Thanks for sharing. My stepmother introduced these cookies to me over the Christmas holday, and it was love at first bite. I found your recipe and have made them twice already. I found that half a teaspoon of the cookie dough is plenty. My husband and daughter love them just as much as I.
Hi,
I’d love to make these cookies, but I have Organic Quick Rolled Oats.Is this the correct kind to use?
Thanks!
I use the same type and they’ve always turned out great for me!
I can’t wait to try this recipe, been looking for one and the last time I tried they were sticking to the parchment paper. I was wondering if you have tried putting melted chocolate on the other side? I want to do that for this particular recipe, this cookie looks pretty stable and won’t fold or crack easily.
I made these cookies for Christmas and the response was great. Thank you for sharing the recipe.
I’m so glad everyone enjoyed them, Pat!
I made these today. Was my first time making lace cookies. They turned out wonderful! I slid the waxed oaper off of pan onto rack to cool. So easy. After cooled I melted dark chocolate and “sandwiched” them. Wonderful…thank you for sharing recipe!!
These look heavenly! But have to clarify, do you need to have the mixture cooled before adding the egg? Just worried the heat might cook/ scramble the egg. Also, is there a need to process the oats before using them? Coz I saw a recipe requiring the oats to be processed first in a food processor prior use. Thanks.
My grandma Young made these when she was alive and I looked on line for the recipe. Thanks for putting it on line!!! Try it half dipped in Mike chocolate!! Yum!!
These look AMAZING!!! I can’t wait to try them. I love everything oatmeal. I have recently gone gluten free do you have any suggestions on how to make these gluten free? Thanks 🙂
I have tried making these cookies several times…some with parchment paper and some on non-stick cookie pans but they always stick to the paper or pan. I got so frustrated yesterday, I threw away the whole batter… any suggestions?
Oh no! You could increase the amount of oatmeal by a tablespoon or so and see if that helps with the pan sticking. I use parchment or a silicon baking mat and they do really well. I hope that helps!
I just made these for the first time. I had no parchment, so I used regular heavy duty foil and sprayed it with canola based cooking spray. I took the foil off the pans and allowed cookies to completely cool. I used a super thin spatula and they came off the foil pretty easily. I made them for an elderly couple who deserve to be a little spoiled. This definitely did the trick! I made ice cream sundaes and stuck a couple of the cookies on top. They loved it! Thanks for sharing!
I tried the recipe today and they are delicious! Thank you!
I love these cookies and this us the third time I’m making them but this time they are sticking. help I doubled up the recipe and baked on parchment paper even sprayed once with cooking spray
My dear mother-in-law used to make these cookies every year at Christmas. One year she baked them ahead of time and froze them. Talk about Heavenly vookies. They had the taste and texture of homemade English Toffee. She ended up hiding them in the freezer so only the two of us could enjoy them. What a delightful treat and wonderful memory.
I used 1-minute quick oats, and the cookies turned out delicious, thin and crispy. A bit too sweet for me, I wonder if it’s possible to reduce the amount of sugar.
These are fantastic! Thank you. The key to their not sticking to parchment is to let them cool on the parchment paper on a baking rack. Once mostly cooled, they come right off. These cookies really are wonderful; almost toffee-like in texture and flavor. Thank you for sharing it!
I’m so glad you enjoy them, Jill! xo
I’ve made these cookies countless times within the year since coming across it. I’ve never had a problem with them sticking but I also let them cool completely before removing. I have two Large cookies sheets I rotate along with the parchment paper. LOVE these!
I’m adding these to my “want to make” list.
Can you tell me if I can freeze these? I am making them for our cookie exchange at work, but I want to make them now before Christmas gets too busy.
Could you add golden raisins with this receipe or would it make then not crispy?
THESE COOKIES TURNED OUT WONDERFULLY! I USED BOB’S RED MILL 1-1 GF BAKING FLOUR IN PLACE OF THE ALL PURPOSE FLOUR, AND THEY TURNED OUT PERFECTLY. I WILL BE USING THEM FOR MY COOKIE EXCHANGE THIS WEEKEND. THANKS FOR THE SIMPLE AND GREAT RECIPE.
Amazingly simple and delicious! It’s 8:30 at night when my husband tells me he has a cookie exchange at work tomorrow and asks if I have time… Yup, just like my kids the night before something is due..well I found your recipe and it seemed simple and the reviews convinced me. Thank you, these are my new go to cookies! I didn’t have rolled oats and went with the 1 minute oats and I believe they worked just fine. I noticed that while the batter/dough was still warm the cookies came out crisper and as the dough cooled, the cookies are more chewy. That could be the result of the quick oats, not sure. I tried baking them a little longer but was terrified I’d burn them, so some are crisp and others chewy.
I have made these cookies several times.The flavor is always wonderful but when I store them in a cookie tin they always clump together and never resemble cookies again .We have to just pull a chunk off to enjoy.How can they be stored and stay separate cookies instead of the mess I end up with? ANY SUGGESTIONS WILL HELP!
Hi Dee,
I would try not putting them in an airtight container and see if that helps. I know I recommend putting them in an airtight container, but it sounds like there still may be a little bit of moisture and when they are closed inside the tin they are becoming stuck together. I hope that helps!
My husband has been saying for years that he “once had this thin oatmeal cookie thing” but I never was quite sure what it was. Well, I made these for him and he LOVED them ( so did I! ) and says these are them. I also took some of them to a Christmas party and people went CRAZY over them.
Thank you so much for sharing!!!
Thank you for this amazing recipe! I just made them this morning and my family is now obsessed with them! I baked them on parchment on the convection setting of my oven. I found that using a tsp. sized ice cream scoop was the best way and I flattened the mounds with a spatula before baking to get them nice and round with an even surface. I let them cool 3-5 minutes so they were hard enough to remove from the baking sheet. Can you tell me if these freeze well? I would love to make some more batches to have for cookie tins. Thanks!!!
Delicious! The first batch came out. Rest is in the oven now. Followed recipe to a T. Super easy to make and very impressive. 6 minutes was the perfect amount of time for me. Thank you for this recipe, it is a keeper!
These were spectacular. I followed the recipe exactly. I deliberated about whether to use salted or unsalted butter, but decided in the end to use one stick of each. Thank you for sharing!
Not sure how many I will have left by the time I finish baking! These are delicious. A teaspoon is truly all you need. It make take the first batch to figure out how to be certain they don’t spread too much. In my oven, it seems to be about six minutes. Great recipe with no edits.
Making this cookies to mail to our grandchildren. Will see how many make it into the box. They are delicious. Even those that folded when I removed them from the pan. They taste like toffee covered oatmeal. Will definitely be making them again. Thank you for sharing your family’s recipe.
Baking the cookies on Parchment Paper was an excellent suggestion. I slid the paper off the pans to cool and was able to lift the cookies right off.
I made these the first time and they came out superb! My fiance LOVED them and begged for them again about a month later but this time they came out very liquidy and did not hold up, it turned into a mess, I did follow the directions except I used dark brown sugar, thinking that was the problem I tried another bath with light brown, same thing, they were mainly liquid. I cannot for the life of me figure out what I did wrong, can you help?
Make sure you only use real butter. Try keeping dough in fridge between batches until it is nice and firm. Check size of egg in case it’s too big. Stick to light brown sugar. Dark brown sugars has more molasses than light brown. Those are my best guesses.
I’m looking for a oatmeal cookie recipe my mom used to make it was back in the 40s you hade to roll it up in waxed paper and put in in the refrigerator get it supper cold then slice and bake .it is called oatmeal crisp.
Will these freeze? If not do they keep well, how long? I want to make for a party a few days ahead.
A couple notes for myself. When she says a teaspoon, she means a teaspoon. My last batch were humble teaspoons and came out the best. They also cooked for around 9 minutes. Patience is important. Looking for a deep golden brown color. Otherwise they fell apart and were chewy/crumbly v. Crisp (preferred). Flavor is delicious….
Back in high school and fellow French student shared a French lace cookie. Pretty much the same as this but finely chopped pecans replaced the oatmeal. They were fabulous. Can’t wait to try these
These cookies are excellent. Read a lot of the comments. Parchment paper was a must. First batch was one big cookie – used a pizza cutter and made them into squares. The rest of the batches were mostly cookie shapes with only minimal cutting. As stated earlier one teaspoon means one teaspoon or smaller. Refrigerating the batter was a good idea as the day I made them it was 90 degrees.. Thanks for sharing this
I have made lace cookies many many times but not with this recipe. This recipe turned out horrible! Cookies were like Carmel. I’ll go back to old recipe.
I’m so sorry it didn’t work for you.
OMG so very good. Can’t stop eating them
My cookies ended up one big slab. What happened?
Oh no! I hate that that happened to you, Sue! I can’t really tell you exactly what happened because it could be anything from the type of butter used to the brand of oats. As a reference, I use Land O’Lakes butter and Quaker oats when I make mine. I would recommend that if you try the recipe again, you could refrigerate the cookie dough before baking. That should help some with the amount of spread. I hope that helps!
These look delicious!!! I was wondering about whether you used salted or unsalted butter? Thanks!
“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.”
I am a beginner in baking cookies and I am confused. Do I stir in the oats, flour, salt, egg and vanilla in the together with the butter and sugar while in medium heat? Won’t the eggs cook in the saucepan? Or do you mean to just mix together the oats, flour, salt, egg and vanilla in a separate bowl while the butter and sugar are cooking in the sauce pan? Thanks!
Hi Ira,
You will melt the butter, brown sugar mixture over the medium heat as described until melted and mixture smooth. Don’t cook it, just melt and mix until smooth. Then remove from heat and stir in oats, flour, salt, egg and vanilla. It may help you to just stir the ingredients in as the order they are listed.
I hope you enjoy the cookies! Thanks so much! xo
Have you tried adding walnuts and cranberries? Curious if this would work.
Hi Amanda,
I have not tried adding either of those to these particular cookies. They are so thin and crisp, I’m not sure how they would turn out with either of those added. I’d love to hear if you try it. Thanks! xo
Is there a way of coating these, on one side, with milk chocolate?
Hi Barbara,
I have not tried putting chocolate on these cookies. They are very thin and crisp, so I’m not sure how they would hold up. Maybe you could try drizzling them with a small amount of chocolate on a couple of the cookies to see how that works on these? If you do, let me know how that turns out! Thanks!
I made these cookies last year for Christmas. I added chocolate to the back of one and then sandwiched it between another cookie. They were amazing!! I am making them again this year 🙂
Oh those sound delicious, Dana! I can’t wait to try them with chocolate! Thanks so much! xo
Question:
Old Fashioned or Quick Oats?
I use rolled oats in this recipe. Thanks, Kim! xo
I tried to make a half recipe and the cookies wouldn’t spread so I added 1 tbsp vanilla and 1/2 cup shredded coconut and baked in a buttered glass pan for about 15 min until brown and bubbly. Then I cooled, cut into squaresand served in paper candy linerstore. Nice!
Do these freeze well?
Hi Amy! Honestly, I’ve not frozen these cookies previously. Thanks!
Amy, these freeze very well. As stated, this recipe makes a lot of cookies and I froze half of the cookies. They still taste sublime and are just as crispy.
These are amazing! Easy to make gluten free as well, just use certified GF oats and flour. I drizzled with chocolate. They freeze well.
I’m so glad you liked them, Betsy Jane! They are favorites around my house! Thanks so much! xo
Could you tell me an estimate of how many cookies this recipe makes? Thanks so much!
I halved the recipe and made 40 cookies
I was sold on these cookies when I saw the ingredients…lots of butter and brown sugar! What’s not to like, right? When I read the comment that said they freeze well, I made them. Gorgeous and scrumptious! I mail big boxes of Christmas cookies to my children and being able to freeze them helps me out so much. This cookie definitely will not be limited to Christmas! Many thanks.
I hope that you and your children love them, Lisa! They are definitely one of my family’s favorite Christmas (and year-round!) treats! xo
This exact recipe has been passed down through my family for years! Many of the recipes I see online are very different than this one; so I was surprised when I came across it! I learned how to make them from my great aunt who always made BATCHES of these for the whole family around Christmas. A few years ago, I took over the tradition. She is no longer able to make them due to her age. Not only do I continue making these for my family , but I make them for my co-workers around Christmas. They start asking me around Halloween, “When are you making cookies?!?” I’m actually making two batches now! I love this recipe and everyone I know that has tried them do too!
I love that these are a tradition in your family as well, Amanda! They are such a delicious cookie and everyone loves them!
How sweet of you to make them every year for others!
Thanks for sharing this with me! Have a very Merry Christmas! xo
Does it require salted or unsalted butter? Just curious, thank you!
Bravo! I am having so much fun with your recipes! And, these do spread out…so ladies and gentlemen…pay close attention and remember less is more with this one!
How long will these last in an airtight container? And can I use quick oats or should they be old fashioned?
Thanks!
Hi Annie,
You’ll want to use old fashioned (or rolled) oats for these cookies to get the proper consistency and end result in the cookie.
can i use quick oats in this recipe
Yes
Hi I’m just about to make these and I only have old fashioned Quaker Oats…. are they ok to use??
Yes, old-fashioned are perfect! xo
Most of mine were still quite gooey. Should I cook them longer on the stove? Or longer in the oven?
No, don’t over bake them, they will stiffen up as they cool.
If they are gooey, it might be due to humidity. Mine did the same thing on a day that it was raining and quite humid. Usually they are crisp.
Thanks Diana – great point. 😉
I found out mine were gooey because they were undercooked. They were just right when I used 7 minutes for my oven.
Thank you for sharing this! We love it especially my two teenage boys. I also added cranberry and pistachio. They are so good.
Robyn,
These are awesome. Very easy. Great right out of the oven.
When I served them the following week I put them on a cookie sheet and parchment paper at 350 to crisp them up. Awesome!
With one batch I didn’t here the timer go off. When I looked at the cookies they were almost as dark as chocolate. I still pampered them to see if I could save them. Surprisingly they were really good. Some people wouldn’t like them. But they had a completely different, but good, flavor characteristic.
Thank you.
Made these!!!!!!! Love them!! But they ended up more gooey than I expected. I thought they would be hard and crunchy.
I love these and wanted them more gooey and chewy. Mine came out crispy and break really easy. Dont know how to get them like yours.
Oh my word!! These are awesome!! I just sampled one fresh out of the oven…it’s very reminiscent of toffee. Mine have a nice combination of chewy and crisp. What an excellent way to use up my leftover oatmeal! Great recipe, very easy and all made in one pot, so no sink full of dishes to clean! BONUS!! I will definitely make again! Thanks for the recipe!
I’m so happy you enjoyed them, Christine! Thanks so much!
Hey Robin –
Have you ever tried rolling them and stuffing them with anything?
Thanks,
Robyn
Hi Robyn,
I’ve not rolled or stuffed these cookies. They are a favorite cookie of my husband’s, so I’ve always just baked them like the recipe. Hope you enjoy them! Thanks! xo
This recipe was handed down to me from my grandmother. I took over the task of making them when she no longer could. My daughter has rolled the cookies when they are just out of the oven & filled them with canolli cream after they cooled. Amazing! **do not try making these in warmer weather, they do not crisp up, even in an air conditioned home!
I want you to know these are amazing, the only thing I did different was add sliced almonds to the oats and added them in, I know without a doubt they would be amazing without but I love nuts in my cookies for added crunch. thank you for this great cookie 🙂
Hi Amy,
These are such favorites of my husband…so I’m thrilled to hear that you liked them as well! I love almonds so I bet they were delicious in this cookie! Thanks so much! xo
OK my son ate them all and now Im having to make more! he said they are the best ever! thanks again and I can see why they are your husbands fav!
Do you think this recipe would work with gluten free flour? We love lace cookies but my hubby and daughter were recently diagnosed with Celiac Disease. Thanks
Hi Marita,
I’ve not made these with gluten free flour, but I’d love to hear how they turn out if you give it a try. I hope you and your family enjoy them! Thanks! xo
I made them using a all purpose gluten free flour. If. Substituted tablespoon for tablespoon. They turned out good, but I had to increase the bakery by time (could have been due to the humidity of the day). They turned out crisp and wonderful!!!
Hi Becky,
I’m so glad you liked these! They are a special cookie to my family.
Humidity can make a difference sometimes! Thanks so much for sharing how much you enjoyed them! xo
Hi, can I refrigerate the dough so that j don’t have to bake all 6 dozens at the same time. I would half the recipe if there wasn’t just the one egg in it.
These are amazing! I made them for my family and my cousin ate 20. Do you think I could make these with mashed banana instead of egg? A friend is allergic.
Hello Asher~ A good substitute for 1 egg is a teaspoon of cornstarch. Hope this helps!
Thanks so much for your tip! I’ve not tried this recipe with the cornstarch substitute but I’d love to hear if this works well for you. xo
How long can I freeze these for and still be good to eat?
My mom has been making these for years. Only we call them Danish Christmas Cookies. Our recipe is different. It is equal parts Oatmeal, Sugar and Butter. They are so delicious and the scraps make a great topping for ice cream. I look forward to Christmas Eve and the cookies to come out.
I’m sure they are delicious! I love cookie traditions, don’t you?! Thanks Bethany!
Salted or unsalted butter?????
I always keep salted butter on hand since it has a longer shelf life, but you can use whichever you prefer.
Always unsalted if the recipe calls for salt in recipe
If you use salted butter omit the salt in the batter. That is too much salt.
Did you use salted or unsalted butter for the recipe?
You can use whichever butter you prefer, but I generally keep salted butter since it has a longer shelf life.
When you say cook until the butter is melted and the mixture is smooth, do you mean just until the butter melts and there is no dry brown sugar left or are you actually supposed to cook the mixture until the brown sugar is dissolved and there is no grainyness (I think I made that word up) left in the mixture?
I have the same question. I just made a batch of these and they are good but the response to them when my spouse taste-tested was “Oh these taste sort of like peanut brittle but with oats”. I think I may have cooked the butter and sugar too long. I left it on the burner well beyond the butter melting. I read the smooth to mean until the sugar was completely dissolved. Also, I only had one stick of real butter and one of margarine. I think the margarine made the batter a little thinner. Hopefully we will hear back from Robyn. This batch is going to the office – I plan to make another batch to take home for Christmas.
I’ve been making this recipe for years. You cook the butter and sugar just until the butter melts. It should be like a paste. If you cook it any longer, then it turns into a candy like consistency.
Thanks so much for the tip, Suzzane! They are delicious, aren’t they? Thanks! xo
I’ve been searching for this recipe for years! I had a friend who’s grandma made them, and I’ve tried different versions over the years, trying to get it right. I’ve been making the Mrs Field’s version for the past couple of years, as I didn’t have this one.. They’re good, but they don’t do that see-through, melt in your mouth thing that I love.. They just don’t get thin enough.. Can’t wait to scrap that recipe and start making these again!
Oh I hope you enjoy them! We love these! Thanks so much Nicki!
Robyn,
I saw an comment/question from Jason a few days ago and wanted to restate to get your clarification. When you say the butter and sugar should be cooked until butter is melted and mixture is smooth – do you mean until the sugar is fully dissolved or just until the butter is fully melted? I just made a batch and want to be sure I have this down correctly because I love these cookies!
My first batch turned out good but the oats didn’t spread out to the edges. I also used one stick of butter and one stick of margarine because that is what I had on hand. I don’t usually use margarine but had it for other holiday baking needs. I believe that may be why they spread a little more than I expected. Margarine is a bit softer and my next batch will definitely use the real thing!
Thank you so much for sharing this recipe!!
Hi Clint,
You are right that you’ll want to make sure that you are using butter and not margarine in this recipe. You’ll want to cook until the butter is fully melted and the mixture resembles a paste. The mixture will be thin, but will thicken as you stir in the oats, flour, and other ingredients. I hope that helps! xo
Do they freeze well?
Hi Julie!
They do! I just added all of the make-ahead and freezer friendly tips to my Make-Ahead Favorite Christmas Cookies tips. I hope that helps! Happy baking! xo
I’ve been baking fir a long time and know not to shortcut or substitute. I chose this recipe for Christmas baking because it looked so quick and easy- just melt the butter and sugar, add the oats and the rest and go! Boy, was I wrong! And what a disaster! I used parchment paper and put about one teaspoon of dough for each cookie, spacing about two inches apart. I followed the recipe that suggested waiting 30 seconds after removing from the oven before putting on a cooling rack. When I removed the first batch from the oven, it was one solid mass instead of individual cookies. I waited one minute, then tried separating the mass into individual cookies. No luck. They were gooey, messy balls. So for the second batch, I used a much smaller portion for each cookie-probably about 1/4 teaspoon. . They still spread put a lot but not as much as the first batch. I tried removing them from the paper after two minutes-too soft and gooey. So I ended up letting them completely cool-6-7 minutes on the paper before removing them. Even then, it was labor intensive- sliding a knife under each one to separate it and try not to destroy the shape. After four batches, I still had over half the dough left. At this rate, it was going to take me 4-5 hours to bake it all. So I gave up and threw the rest of the dough away. It definitely wasn’t a time saver and, although the cookies taste great, they’re so thin and delicate that they’re not ideal for putting in Christnas goody bags. They either fall apart or stick to the other cookies. Definiteky would not make these again.
Oh no! I’m so sorry they didn’t work for you, Donna. These are very thin and delicate cookies and I wouldn’t recommend adding them to goody bags. They are gorgeous is gift boxes, however, since they are so delicate.
Here are a couple of thoughts that might be helpful. Make sure that you are using butter and not margarine, I’m sure that you are, but just in case. Also, for butter, I like to use Land o Lakes as I’ve found that many store brands of butters have a higher water content that can cause issues in baking.
Yes- I absolutely NEVER substitute margarine for butter in any recipe, especially baked goods, and also only use unsalted Land O Lakes. Thanks for the reply.
I’ve never made a cookie like this before… but always have wanted to… Is 3TBSP of Flour correct?? Thanks!!
Hi Linda,
Yes, that is correct. Hope you enjoy them!
Could I add raisins? If yes, how much?
Hi Carla,
These cookies are extremely thin, I’m not sure raisins would hold up in the cookie.
I love these cookies. If you make them small, you can sandwich two together with some melted chocolate in between. Sooo delicious and makes them a little hardier for packing as gifts!
Sounds great, Laura! We love these cookies so much too! Thanks so much! xo
Just saw this recipe. Reminds me of when I was around 10 years old and wanted to make cookies. My sisters and I mixed up a batch with just whatever we had. When they were done they were just as you described and looked very much like your picture. They were delicious. We knew we had left something out of our recipe because of how they spread out so much. We probably didn’t have enough flour. I’m 70 years old now and look forward to trying your recipe soon.
I bet they were delightful, Carolyn! This recipe was shared with me from my mother-in-law and it was given to her. It is definitely one of our favorites.
Yay, I finally found the recipe that my mother used. She made there for me when I was small( I am 66 yrs old now) My mom did not save this recipe as she always knew the ingredients by heart and I have tried other versions but… Eureka! I believe these are identical to hers! She was Dutch and a wonderful cook. Thanks so much for sharing.
Oh, she also used ground almonds at times and drizzled chocolate over them to change the recipe up but these plain one have always been my favorite.
Hi Robyn…I couldn’t find the recipe I’d used to make these cookies previously (just recently saw it as that was the inspiration to make them for today’s guests), so an internet search led me to you. I made a HALF batch of your cookies last night, so I basically had double the amount of egg called for. I stepped away from the stove for a minute while dissolving the butter/brown sugar and came back to find it boiling, so stirred in the oat mixture and portioned out the batter. After removing the baked cookies from the oven, I had to leave them on the baking sheet for a full 10 minutes (I used silpats) before I could remove them without turning them into a blob of caramel. I allowed them to cool fully, then placed them in the cooled oven on the cooling racks overnight. This morning I find that they are still a little more chewy than crispy, but that’s not necessarily a bad thing. Remind me of the wonderful chewy pralines I always get when I visit New Orleans (these really are more related to a toffee or an oatmeal praline than a cookie, due to the minimal amount of flour used). I’ve now placed them in a glass baking dish with wax paper between the layers….we’ll see what their consistency is like when my guests come this afternoon. When I find the original recipe I used (buried somewhere on my desk), it will be interesting to see the differences. I don’t recall that recipe containing any egg, but it’s been years since I last made it. So far I consider these cookies a huge success. Only took me about a half hour to make 30 cookies I love that your recipe gives instructions on making the batter ahead and freezing it…I may need to try that when I just want a quick couple of cookies for guests the next day. Thank you so much for sharing!
Hi Joy,
I’m glad you found this and are enjoying them! They’ve been a favorite for us for many years! Thanks!
They turned out GREAT! For Valentine’s day, I make Rolo pretzel turtles for my boyfriend. This year I wanted to add something similar and “candy like” with them. I love these and the recipe is so quick and easy, plus it yields a lot of treats..I decided to keep the theme of the salty and sweet with these , so when they were almost done, I topped them with a pretzel and OH my GOOODNESS! it tasted amazzing! Also, they looked very pretty. Try it! You will not regret it! MMmm.
Mmmm. Very delicious. I tried some with orange zest and really loved those, too.
I’m thrilled you enjoyed them, Wendy! I bet the orange zest added a delicious flavor! xo
These are insanely delicious and so easy. I cut the recipe in half and it took about 8 minutes baking time. New favorite cookie in our house. Thank you!
So glad you enjoyed these, Susan! They are a family favorite of ours too! Thanks! xo
CAN I make the recipe with dark brown sugar if I’m out of light brown sugar? I’ve made your recipe many times and love it, didn’t realize I’m out of light brown sugar till I got home from market
Yes, you can use dark brown sugar. The cookies will have a deeper molasses flavor and will be a bit darker.
Just made these today as a surprise for my gluten intolerant soon to be daughter in law. When you said they really spread….you weren’t kidding lol. I made them about half the size i would normally make cookies and they still spread so much they filled the entire bottom of the cookie sheet! Never one to admit defeat, I just let them cool slightly and then cut into squares. Unconventional shapes…maybe….delicious? DEFINITELY! lol Oh, and the switches I used to make these gluten free were simple – certified gluten free oats and all purpose GF flour. I think next time I’ll use my half teaspoon measure and only do maybe 8 per sheet…fingers crossed!
What a sweet surprise! I’m sure your future daughter in law was thrilled that you baked her cookies! I’m so happy you liked them! xo
Can you use steel cut oats? those are the only ones I have
Hi Laasya,
You can not use steel cut oats in this recipe.
I’ve made these about 5 times and this recipe is absolutely perfect as-is. Sometimes I add some extra Maldon salt to the tops. You can go from “I think make cookies” to ready to eat cookies in 20 min including preheating with ingredients you probably already have. They’re incredible, come out perfect every time and could be called caramel cookies. Parchment paper is 100% necessary, you cannot make these without it, even on the best non-stick pan.
Thanks so much! It’s a family favorite! xo
These are so simple to make and they are heavenly!
I’m so glad you enjoy them. They have always been a family favorite!
I had this recipe years ago and lost it. I was so glad to find it again. But it looked like something was missing. I’m sure my recipe had baking soda in it. At the very end of mixing everything is when I added the soda. It got all puffy. And it did make a big difference in the texture. But, they are good just better with the soda. Thank you for posting.
These were so easy to make and delicious!
Thanks Gretchen!
I’m excited to try these! My recipe for “English Lace” is similar but uses cream of tartar, coconut, and a bit of light corn syrup. Can’t wait to compare!
Perfection. I got so many complements on these and a couple of threats from dieting friends LOL.
I am so happy that you and your friends enjoyed these, Jean! Thanks! xo
These are delicious.. I can’t keep my grandson out of them.
Question on rolled oats. Can you use Quick oats?
Thank you.
Lace cookies are my favorite Christmas cookies too! My mom got her recipe from an old better homes and gardens Christmas edition from the early 80s. Our recipe is similar, but it has a small amount of corn syrup and no eggs. We use these to make florentines by melting semisweet or bittersweet chocolate and sandwhiching between two cookies, which I highly recommend. They are Sooooo good! I will have to try this one sometime, they look delicious!
Great recipe! BUT I used Quick Oats since I didn’t have Old Fashioned on hand. I made it an even 3 cups of quick oats and kept everything the same. I drizzled milk chocolate over the top of them after baking-Delish!!!
Can you please tell if we can substitute the oats with steel cut ones? I’m craving these and I only the steel cut ones at home!
I’ve not made these with steel cut oats, Tooba. I don’t think the steel cut oats will give the desired outcome in this particular recipe though. Thanks!
Which oats do you use? I have 1-min and old fashioned on hand. Thanks!!!
Hi Jacquelyn,
You will use old fashioned rolled oats for these cookies. Enjoy! xo
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!
What a sweet gesture to make these for others, Lisa! I’m so glad you had fun making them – we love these too! Thanks so much for sharing your comment! xo
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
I also had to allow them to completely cool to remove from parchment paper
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.
This is something I’ll definitely will try! Was wondering if I could use cooked steel oats instead?
I’ve not made these with steel cut oats, Sarah. I don’t think the steel cut oats will give the desired outcome in this particular recipe though. Thanks!
Can I add raisins?.
I have never added raisins to mine, Lucy. These cookies are extremely thin, I’m not sure raisins would hold up in the cookie. If you try it, let me kmow how they turn out for you.
After the butter, and brown sugar has heated to a smooth consistency… Do you turn off the heat before adding the remaining ingredients? These cookies sound so delicious!
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
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!
Do you think I could use almond flour instead for a gluten free cookie?
Thank you Tammy
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.
Hi! Can I use instant oats instead of rolled?
I haven’t tried making these with instant oats, Maria. I believe the rolled oats or old fashioned give the best result in these cookies. Instant oats would not hold up as well in this cookie, in my opinion. Here is a portion of Claudia’s comment who made them with instant oats: 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.
I use almond flour and they are a bit more chewy than crisp, but very tasty!
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).
Thanks, Terry. I’s so glad you love these cookies. They are always a favorite at my house. Enjoy!
Haven’t tried this recipe YET… but am wondering if it w/b successful if I used steel cut oats…
Thank you!
I haven’t tried making these with steel cut oats, Sandra, so I’m not sure how they will turn out.
No, uncooked steel cuts oats would be too hard.
Theae cookies are straight 🔥
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.
Norma, I haven’t tried rolling these cookies, but other readers have said they did while they were still warm.
Want to try this, with 1/2 Almonds, 1/2 oatmeal
I followed this recipe as written and the cookies turned out perfect! So beautiful and crispy and sweet. I love them! Thank you!
That is great to hear, Christin! Thank you.
Have you made them with raisins? These look similar to cookies my Mom used to make but I think there were raisins?
I haven’t made these with raisins, Paul.
So good. We make sandwiches with chocolate in the middle.
I made these a couple of months ago and they were perfect. this time I’m going to be a little adventurous and add some chopped peanuts to the dough and then dip cookies halfway in melted chocolate after they’ve cooled. Wish me luck.
Gluten free – YES I substituted all purpose with Tapioca flour and the cookies turned out great! Thanks for such a simple easy recipe – yummmmm
Thanks for letting us know how well the cookies worked with the Tapioca flour, Rhomda. xo
These are absolutely amazing. I made them for the first time. My family loves them. I would like to know if 10 cookies is a serving size, if not how many cookies is a serving size. Trying to figure the calories in a serving of cookies.
Thanks
Judy, the nutritional information has been added to the recipe and is for one cookie. Hope this helps.
Can’t wait to try these
Hope you enjoy the cookies, David.
I would like to make these today but have only quick cooking oats. Will that work?
I haven’t tried making these with quick cooking oats, Judith. I believe the rolled oats or old fashioned give the best result in these cookies. Quick cooking oats tend to be a finer texture and do not hold up as well in this cookie, in my opinion.
My family loves it! Definitely a keeper! Thanks for sharing👍👍👍👍👍👍
Thanks, DRR. So glad your family loves these cookies! They are a favorite around my house.
Just got through cooking these cookies and they are awesome. Will make again soon.
So glad you liked these cookies, Judy. Thanks.
This is probably the quickest cookie recipe ever, I was in a hurry and wanted to do only half of the recipe so I added a full egg so maybe that is why they were more chewy than crispy but still delicious. I added cardamon and used a whole teaspoon of salt to balance the sweetness. Next time I will substitute the flour for oat flour. Im so excited about other variations in this recipe; dipping half in extra dark chocolate or adding black sesame ^_^. Thank you!
I have been looking for this recipe for 35 years! Made a couple minor adjustments……adding pecans omitting salt,…. et voilà! Soooooo good!
I’m happy you found this recipe, Gigi. Hope you find many more here you like. Thanks.
Has anyone made these with gluten free all purpose flour? I have the Bob’s Red Mill GF flour blend, if that makes a difference.
I haven’t made these with gluten-free flour, Kim, but others on here have said they did with good results.
I was looking for a recipe without flour because I didn’t have any. This was close so I substituted cocoa powder for the flour. Worked perfectly. Obviously mine are darker but otherwise look like yours. My family loved them!
I’m glad this substitution worked out for you, Dorie!
So delicious, the color is very engaging! The second steps very hard for me. I have care the temperature and stir brown sugar. I worry it is overheated. But so nice result. We have a good plate of oatmeal lace cookies.
Thank you, Jason! I’m so glad the cookies turned out well for you.
Can’t wait to try this version. My Mom’s go-to recipe is Almond lace cookies, but it has almond extract, sliced almonds, and white sugar, and we always get rave reviews!
I want to try the brown sugar- I think that sounds delicious- thanks for the recipe!
I hope you enjoy the cookies!
My grandmother always made French Lace Cookies and this recipe tastes the most like hers. I always make them for friends and family around the holidays. Although I add chopped pecans because that’s what my grandmother always did
I love the sweet memories these old recipes bring back, too, Hailey. I will have to try the with pecans. Thanks.
First, mine spread all over the pan, I had to shape them with a spatula back into a shape of a cookie. Now they won’t harden, they are soft, floppy, and fall apart. Seems like I might have to try to salvage them by rolling in a ball and coating with something. Yah think? Sure hate to toss them out, they taste good but you need to pull apart like taffy. Whatcha think?
Colleen, I’m sorry your cookies spread and would not harden. I’m not sure what happened. Did you use rolled oats or quick cooking oats? The quick cooking oats are too fine and would cause the cookies to be too thin and spread too much.
I have a friend who is Celiac, so I substituted the flour for almond flour! Then I dipped one half in milk chocolate! Absolutely delicious!
I’m in Costa Rica and brown sugar is completely different here. Can I use regular white sugar or a combination of granulated sugar and powdered sugar?
Michael, I have not made these cookies with granulated sugar so I can’t tell you from experience how the cookies will turn out but others have said they have used it.
Can I freeze these after they’re baked?
Susan, you can freeze them in an airtight container after they are baked.
I made these cookies yesterday. They looked just like the picture & were so crisp & delicious! I let them cool for hours, then put them in an air tight container with wax paper, but today they have gone soft & taste totally different. Why does that happen with cookies??
Shirley, I’m not sure what happened. I’m not sure what type of container you used but sometimes cookies stored in plastic containers will soften but don’t in glass containers. Also, make sure you don’t store soft cookies in same container as crisp cookies or they will all be soft. You can put these cookies on a wire rack and bake at 300ºF for about 5 minutes for them to become crisp again.
Salted or unsalted butter?
I use salted butter, Lydia.
These are really good! Beware, they are addicting!
Thanks, Kimbolina!
Looking forward to making these tomorrow. I noticed when the recipe is scaled, the amount of butter changes but the words “2 sticks” stays the same. So if you cut the recipe in half, it shows 1/2 cup of butter (2 sticks) – which may be confusing – the 1/2 cup is right but 2 sticks is double the amount needed.
Thanks so much for pointing that out. I have updated the recipe.
Being from Europe our ‘sticks’ of butter are different from American ones. Although I’m fine measuring flour and sugar by American ‘cup’ I find it difficult and inaccurate when it comes to butter. Could you please have the ingredients weighed? I would love to try these amazing looking cookies but I’ve had so many failures with ‘cups and sticks’.
thank you and Xmas greetings
Each half cup stick of butter is 4 ounces or 113 grams, Nadine. Hope you enjoy the cookies.
Hi there – these are excellent every year! Can I use margarine instead of butter? Thanks
I never make these with margarine, Tannis. Some margarines have less fat and more water than butter and can cause the cookie batter to be too thin and the cookies to spread too much while baking.
How do you get the cookies so round? Mine are not round.
I just drop them by the teaspoon or sometimes I use a teaspoon size cookie scoop, Ann.
Salted or unsalted butter?
I use salted butter Gerri.
Excellent! I have these at a restaurant in La Grange, GA when I was a child and have idealized these since then. These measure up! Yum! I added a handful of finely chopped pecans. The one detail for knowing when they were done that helped me is that the *entire* cookie should be bubbling on the cookie sheet, and then it’s ready to come out. I needed a little longer for them to congeal on the cookie sheet before removing them than the 30 seconds, but man these are so good!! Thanks for sharing your recipe!
I make your recipe every year with a small variation that adds a nice touch. I take the required beaten egg and vanilla, add 2 drops of rum and soak raisins in the fridge for an hour and then add the whole bowl to the batter.
This recipe is dynamite as is. I just love the plump raisins and rum. Yum!
I haven’t tried adding raisins to this cookie recipe, Robin, but it sounds good.
I added cranberries and white chocolate pieces…worked well and they are a hit!
Thanks, Kristie. I bet they were delicious with those additions.
Hi Robyn, I got your recipe from a friend who had made these cookies as a gift to me at Christmas They were amazing. I made some myself this morning. They were a flop! The taste was the same, but the cookie dough was dark and the butter/brown sugar syrup part spread out and the oatmeal and remaining ingredients didn’t spread. They never bubbled. In looking at what I could have done wrong I think I may have over cooked the butter/brown sugar mixture. I stirred the brown sugar and butter together until it was smooth and fully incorporated. By that time it had just started producing bubbles. That is when I incorporated the dry ingredients. Another thing I did was mix the flour, oatmeal, salt, and egg together before adding it to the butter and sugar mixture. I added the vanilla last. I then mixed just long enough to incorporate it all into the butter/sugar in the pot and removed the pot from the stove top unit. I immediately started putting the teaspoons of cookie mixture on the cookie sheet fitted with parchment paper. I baked for 4-5 minutes. The butter/sugar part was chewy like caramel and the center of the cookie was still chewy, but not sticky like caramel. HELP!!! I want to make these cookies and have them turn out like yours do!! Thank you.
Sandy, you heat the butter and brown sugar just until the butter has melted and the mixture is combined then add your other ingredients. Don’t mix the other ingredients together before you add to the butter and brown sugar mixture. I think you may have cooked the butter and brown sugar too long and mixing the other ingredients together before adding to the butter/brown sugar mixture could have caused part of the problem, too. Hope this helps.
Thank you for your recommendations Robyn. I’m sure this will make a huge difference! I look forward to having a successful outcome so that I can share some of these amazing cookies with friends and family.
Followed the recipe, some cookies were flat, some weren’t completely. Also I let them cool 30 then tried to move to cookie sheet but they fell apart. What could have happened.
Mary, several people have commented that they moved the parchment onto the wire rack to cool and the cookies were easy to remove without breaking or crumbling.
Perfect french lace…I add 1/2 cup chopped pecans bit I am from Ga so we add pecans to everything!
Thanks for the tip, Julie. Since I’m from Georgia, too, I fully understand loving those pecans. xo
Hi Robyn,
I followed your suggestions and made the cookies again and they turned out great!!!! Thank you for taking the time to suggest the changes I needed to make. They made all the difference. My favorite cook, ever!
I’m so glad the suggestions worked for you, Sandy! xo
I made these cookies. Yum! Beautiful and perfect, every one. I’m just wondering how best to store them. Thanks!
Ann, I’m thrilled the cookies turned out so well for you. I have included this information in the Notes section of the recipe. 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.
Good Morning. I want to make the cookies. They look great. Can you tell how much a cup of butter weighs? In my country butter is a 100 gram package. It’s not soft. So please, can you write down how much it should weigh and should it be liquid?
The butter I use, Pnina, is 226 grams per cup. It is a firm butter, not liquid.
They are perfect!
Thanks, Linds.
love these cookies! a childhood favorite of mine – my mother used to make them ..and these are just as yummy!
question – can they be frozen after cooking?
thank you! so happy to have just made these with great success! and my husband loves……….them! 🙂
Kate, you can freeze them in an airtight container after they are baked.
Hello! Can I use instant oats instead? Thanks!
I haven’t tried making these with instant oats, Martha. I believe the rolled oats or old fashioned give the best result in these cookies. Instant oats would not hold up as well in this cookie, in my opinion. Here is a portion of Claudia’s comment who made them with instant oats: 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.
Your oatmeal lace cookies was a hit in my household good job
Thanks, Debra!
These really tasted wonderful, but they did not spread out and get really thin and lacy like the pictures. They stayed perhaps a quarter or 1/ 3 of an inch thick in the middle. Any ideas why mine did not spread way out and become thin?
Sara, I’m not sure why your cookies didn’t spread because these really do spread for me. Make sure you use old fashioned or rolled oats and drop only a teaspoonful at a time.
Will these lace cookies get soggy if I fold them into some whipped cream?
I have never tried that but I would think so.
I think these can also be wrapped around the handle of a wooden spoon when warm to form a rolled cookie. They look delicious!
Several people have mentioned that they roll a warm cookie around the handle of a wooden spoon, Anne.
Robyn are quick oats ok to use? The container doesn’t say instant. Only quick!
Sandee, you will need to use old fashioned rolled oats, not the quick oats. The cookies do not do well with those.
Can you use some pecans in this recipe?
I haven’t added nuts to this recipe, Lucia, but others have said they did.
Delicious! Can they be frozen
Donna, you can freeze them in an airtight container after they are baked and thoroughly cooled.
Hie.i’am 11 year’s old and I love baking cookies,and other thing’s.I also live in a family of 6.this is why i was wondering.can I lessen the recipe so I don’t have 60 cookies.I at least need like 20,or 12 or something like that?my mother will not like that many cookies. Thank you,o p.s I Like your recipes,been useing them for a year. your favorite baking friend.Lisa Gentora.
Lisa, you can always make as many cookies as you want from this recipe and freeze the rest of the dough for up to 3 months and bake later. Look under the Notes section of the recipe for the Freezing Oatmeal Lace Cookie dough instructions. You can always cut the recipe in half if you don’t want to make the full recipe or freeze the extra dough. I hope this helps!
Lisa, I also started baking at a young age, and yes, you can adjust just about any recipe to the size thats right for you. I also have also developed very good math skills from doing this. Just remember to rewrite your recipe and double check the proportions before you begin so you don’t end up using the wrong amount. You may also decide to cut the recipe into 3rds instead of half, it the original calls for three eggs. Writting out your plan before you begin is key to helping you decide the best way to aproach any project.
Absolutely Delicious!! However, my cookies didn’t really crisp up, but rather flat and chewy instead of flat and crisp. I let them sit out on cooling racks for 90 minutes. Any suggestions?
Gini, I’m not sure how long you let them bake. But, if you prefer them more crisp, try them for 7 minutes and test at that point to see if they are as crisp as you want. Also, humidity can cause the cookies to not be crisp, such as a humid or rainy day.
This recipe looks so simple but the cookies look amazing. Must try this and Christmas is coming soon.
Tony, these cookies are a great treat at Christmas. I hope you enjoy!
Can I use almond flour in the recipe?
I haven’t made these with almond flour but other on here have and said they were delicious. One said they were more chewy than crisp.
Salted butter or unsalted y?
You can use either. I normally just use salted butter, but either will work fine.
Just made them this weekend and they were a hit even with the picky grand children. I did make 2 edits due to dietary restrictions and used gluten free oats and gluten free flour, they were scrumptious. I then decided to melt some dark chocolate over a double boiler and dunked them so half of them were covered and then I got tired of doing that and simply turned them over and “painted” the enter bottom with the dark chocolate and OMG they were magical. I
In reading another post I am going to try sandwiching them with the chocolate. I have no doubt they will be great.
I must say that you have to use parchment paper or a silpat. I have really good non-stick pans and thought I could get away with not using anything and boy was I wrong. I finally got the batch off the cookie sheet by putting them back in the over to warm them up again, they became crumbly but still good and were my “testers” that the impatient ones could try.
I am making the recipe again next week for a potluck and to give as gifts.
Thank you Robyn!!
Michelle, I bet they were great with the chocolate. I’m so glad it was a hit with your grandchildren. These cookies do make wonderful gifts.
Love love love this recipe we made these for our Christmas cookie bake they were everyone’s favorite
You can also dip them in chocolate and put another cookie back to back.
These cookies are literally the easiest cookies I have ever made! And, I am totally going to act like they were incredibly difficult to sell my chefy game. Thanks!
Thanks, Ginny. The cookies do look like they would be so difficult but are amazingly easy to make, aren’t they!
These are delicious and very easy to make! I made the mistake of making the cookie drops on the first tray too large, so ended up with more of a bar when they ran together. I will stick to a strict teaspoon in the future because the later trays came out perfect and lacey! Will definitely be making these again, thank you.
These are absolutely wonderful and everyone loved them except for one thing.
They totally lost their crispness after I froze them. I tried defrosting them in the fridge and some on the counter and neither resulted in the crispiness. Short of freezing the dough is there any way to store and retain the crisp? Will they keep longer than a week in the fridge and keep crispy? Thank you SO much for answering this.
You can bake the cookies on a wire rack for a few minutes in a 300ºF oven to make them crispy again, Jeanette. I don’t store my cookies in the refrigerator. To store the 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. If the cookies don’t remain crisp in the container, place a piece of bread in the tin with the cookies. It will absorb any excess moisture. I hope this helps.
Salted or unsalted butter?? Thank you.
I use salted butter, Bonnie. However, you can use either one you want.
Could you use part Peanut butter?
I’m sorry, Sheri, but I have not made these with peanut butter.
So delighted to see this recipe. A favorite elderly great aunt gave it to me many years ago. The recipe was lost in a move several years after she passed.
I’m so sorry you lost your recipe, Mary, and am so glad you found this one. Hope these cookies are as you remembered.
My mom used to wrap each cookie around a handle whole hou
I have made this recipe at least 10 times. It is just wonderful! Don’t let the stove top cooking intimidate you. It is very easy and forgiving. It makes tons of cookies. I often cut it in half. The last time I made it, I made Florentines (chocolate ganache sandwiched between 2 cookies.) Wow! Soooo good.
I bet these were delicious with the chocolate ganache. I may have to try that. Thanks, Monique.
Can these be made without the addition of flour? I’ve only made them with the flour so not sure how they would come out,
I haven’t made these without flour, Mia, so I can’t tell you how they will turn out.
I made these today and love the cookies and appreciate the helpful tips. I learned these things…
1) use a measuring teaspoon and another smaller one to press the dough onto cookie sheet, 2) my best ones were cooked 4.5 minutes, 3) I put 12 cookies on a half sheet pan.
Thanks, Sallie, for your tips. So glad you loved the cookies.
I have a question. Your tips say we can refrigerate leftover dough and cook later. Does this work as well as when mixture is warm when you put on cookie sheet?
Carlisle, the cookies bake just as well after being refrigerated. Hope you enjoy!
Great once I realized that anything bigger than about nickel size scoops will cook into a sheet of cookie lol. These are the best but you gotta make them super small
I’m so glad you like these, Bert. Yes, you only need about a teaspoon scoop per cookie.
The result far exceeds the effort!!! Carefully followed the well written recipe and the cookies are came out absolutely perfect on all levels! Thank you!
Thanks so much, Aaron. I’m happy the cookies turn out so well for you, too.
Can these be made with gluten free flour?
Merry, I haven’t made these cookies with gluten free flour but others have and said they turned out beautifully.
Do you use salted or unsalted butter
Terrie, I use salted butter but you could use whichever you prefer. Hope you enjoy!
Can these be made with monk guitar sweetener?
Mia, I have not made this monk fruit sweetener.
I have made these for years and years. My tip is to line the cookie sheets with aluminum foil instead of parchment. Wait until the cookies cool and then you can just peel them right off.
Thanks for the tip, Sari.
I made these, they taste great but instead of cookie, they SPREAD all over the pan into a big glob!! Doesn’t seem like enough flour!!
Bev, I make these all the time with the amount of flour and other ingredients in the recipe. I can’t really tell you exactly what happened because it could be anything from the type of butter used to the brand of oats. As a reference, I use Land O’Lakes butter and Quaker rolled oats when I make mine. I would recommend that if you try the recipe again, you could refrigerate the cookie dough before baking. That should help some with the amount of spread. I hope that helps!
I was wondering if you could add fine chopped pecans to this recipe?
I haven’t added nuts to this recipe, Becky, but others have said they did.
Ohhhhhhh my goodness! These cookies are light, crispy and will melt in your mouth! Easy to make all the way around👍🏼!!! We will make these often-YUMMM
I’m so glad you love the cookies, Tonette. These have been a favorite in my husband’s family for years.
do you put paper between all layers?
I put parchment between each layer of cookies, Signe. Hope you enjoy!
Is the butter salted or unsalted?
Lori, I use salted butter but you could use whichever you prefer. Hope you enjoy!
Can you freeze the baked cookies?
Gail, you can definitely freeze these oatmeal lace cookies after they have baked. Cool the cookies thoroughly. Place in an airtight freezer-safe container with parchment paper or waxed paper between layers of cookies. They should be good for about 3 months. I would thaw them in the refrigerator and then take out and let them come to room temperature.
I’m making these right now! I make them every year. Always a hit. They also freeze beautifully.
Josie, I love to make these cookies at Christmas time, too, Josie. I’m glad you freeze these so you can have them later.
Simple Elegance! I used what I had on hand, substituting with vegan butter and dark brown sugar, and they came out delicious.
Thanks, Kelly. I’m glad you could make this recipe work with the ingredients you had on hand. Sounds great!
My family has hard time making Lace cookies, so I am the one that makes when needed. I have been making them for 25 years. On holidays I will melt chocolate and drizzle over cookies, or melt chocolate and dip half cookie into melted chocolate. Adds a different flavor and a little fun to the cookie plate
Arolyn, I love the added chocolate idea, especially dipping half the cookie in the melted chocolate.
Can you make these with quick cook oats?
Heidi Kate, I would use rolled oats for these cookies. The quick cooking oats are too fine and would cause the cookies to be too thin and spread too much.
I made these lace cookies they taste wonderful. Only problem they are really soft. Rebaked them for 3 more minutes and still soft. was wondering what I did wrong. I used real butter and old fashion oats.
Susan, I’m glad you loved the flavor but I’m not sure why your cookies were too soft and not crisp. Could you have baked them on a damp, wet day? These cookies need to be baked when it is dry outside or they will be limp and not crisp.
Your recipe call for rolled oats. Can I use the gluten free quick oats?
Yes, Synnove, you can use gluten free oats. Hope you enjoy the cookies.
Should the batter be allowed to cool before starting to bake, or do the oats give it enough density where that isn’t a problem?
Don’t cool the cookie batter before baking.
I made these and they are delicious!