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 | ©addapinch.com

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.

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 many other life lessons from my mother-in-law. What an honor to learn from all these wonderful ladies!

Oatmeal Lace Cookies | ©addapinch.com

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.

Oatmeal Lace Cookies | ©addapinch.com

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!

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.
4.85 from 85 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 60
Calories: 73kcal
Author: Robyn Stone | Add a Pinch


  • 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


  • 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.


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.

Nutrition Information

Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 99IU | Calcium: 10mg | Iron: 1mg
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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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296 Comments Leave a comment or review

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

  1. 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.

  2. 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

  3. 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

  4. 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!

    1. 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.

  5. 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?

  6. 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?

    1. 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

  7. 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!

  8. 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!

  9. 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.


  10. 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.

    1. 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.

    2. 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 🙂

      1. 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.

  11. 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.

  12. 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…

  13. 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

    1. 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.

  14. 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

  15. 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.

  16. 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!

  17. 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

  18. 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.

  19. 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.

  20. 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.

  21. 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.

  22. 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!

  23. 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)

  24. 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.

    1. 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.

  25. 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!

    1. 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.

  26. 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

  27. 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!!

  28. 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…

  29. 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?

  30. 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

  31. 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!

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