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
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.
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!
How long can I freeze these for and still be good to eat?
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
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.
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
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!
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!
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!
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.