Oatmeal Lace Cookies Recipe
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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 (226 g) butter
- 2 1/4 cups (479 g) light brown sugar, packed
- 2 1/4 cups (200 g) rolled oats
- 3 tablespoons (23 g) all-purpose flour
- 1 teaspoon (3 g) kosher salt
- 1 large (50 g) egg, lightly beaten
- 1 teaspoon (5 g) vanilla extract
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
Thank you for sharing this! We love it especially my two teenage boys. I also added cranberry and pistachio. They are so good.
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.
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
can i use quick oats in this recipe
Yes
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.
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!
Does it require salted or unsalted butter? Just curious, thank you!
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
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