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
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
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!
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!!!
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!
Question on rolled oats. Can you use Quick oats?
Thank you.
These are delicious.. I can’t keep my grandson out of them.
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
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!
These were so easy to make and delicious!
Thanks Gretchen!
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.