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
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!
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 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.
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!
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.
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.
Can’t wait to try these
Hope you enjoy the cookies, David.
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.
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.
So good. We make sandwiches with chocolate in the middle.