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.
4.86 from 88 votes

Review Recipe

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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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304 Comments Leave a comment or review

  1. I have been looking for a recipe for these cookies. These came out GREAT! I didn’t have any problem with the cookies sticking to the parchment paper. I let the cookies sit on the parchment paper until they were cool.

  2. Cook are delicious! I love oatmeal cookies!! Can I share a recipe with you? Oatmeal melt cookies. This batter will also spread.

    1 pound butter softened
    1 cup of granulated sugar
    2 cups of all-purpose flour
    3 cups of rolled oats
    2 teaspoons of vanilla extract

    preheat oven to 350 cream butter and sugar together add the rest of ingredients mix well make small mounds with a teaspoon separate 2 inches apart and Press with a fork a
    bake until golden brown 13 to 15 minutes let stand 1 minute sprinkle with powdered sugar!! Enjoy

      1. hi Robyn, I like your oatmeal cookies and I’ve tried several times to do it. However, it doesn’t turn out to be crip, thin and delicate.. How do you make it thin like lace? What technique do you use? Please help me.

        Which oatmeal is better to use — instant or quick cooking? I followed your recipe to the letter and the taste is good but the looks is not like yours — I want it to be as think as lace and crispy. Please help me.


      2. I use old fashion rolled oats like Quaker. Not quick or instant. I haven’t tried this recipe but have made Nick Malgieri’s version for years (Cookies Unlimited by Nick Malgieri). His instructions are to finely chop oatmeal in a food processor or blender but do not grind to a powder. This might make your cookies give you the lacy look you’re looking for. Also, it makes a wonderful sandwich cookie. Just melt semi sweet or bitter sweet chocolate and after the cookies are cooled, add a small amount of chocolate to the flat side of one cookie and top with the flat side of another.
        Although Nick’s recipe doesn’t call for brown sugar, I thing the oatmeal blending will give you the lace look you’re looking for.

  3. These are really good and make a nice addition to a Christmas cookie tin. I had to play around with the first 2 batches to get the right cooking time. In my oven, 6 minutes worked 🙂

  4. I have been using a different oatmeal lace cookie recipe with mixed results. I’m eager to try yours. We’re planning to make this recipe today.

    Does it matter if oats are “Quick Oats” or “Old Fashioned?”

    Thank you! Happy holidays!

    1. Hi Chris,
      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. The original recipe also specifically called for rolled oats which leads me to believe that they must have preferred them as well.

      I hope that helps! Happy baking and Merry Christmas!

  5. I made these today and they are soooo goooood! I let them get a darker brown around the edges.

    For whatever reason, I had to let mine cool a good 5 minutes on the cookie sheet or else they would “fold up” on themselves when I tried to remove them. Maybe my cookie sheet holds heat longer.

  6. I made theses today and they are delicious. My family won’t stop eating them. But my second bAtch got really burned even though they were only in the oven for five minutes. The other bathes were in for six minuets and they did not get burned. I’m a little confused about that.

  7. What a great recipe!! Thanks for sharing. My stepmother introduced these cookies to me over the Christmas holday, and it was love at first bite. I found your recipe and have made them twice already. I found that half a teaspoon of the cookie dough is plenty. My husband and daughter love them just as much as I.

  8. I can’t wait to try this recipe, been looking for one and the last time I tried they were sticking to the parchment paper. I was wondering if you have tried putting melted chocolate on the other side? I want to do that for this particular recipe, this cookie looks pretty stable and won’t fold or crack easily.

  9. I made these today. Was my first time making lace cookies. They turned out wonderful! I slid the waxed oaper off of pan onto rack to cool. So easy. After cooled I melted dark chocolate and “sandwiched” them. Wonderful…thank you for sharing recipe!!

  10. These look heavenly! But have to clarify, do you need to have the mixture cooled before adding the egg? Just worried the heat might cook/ scramble the egg. Also, is there a need to process the oats before using them? Coz I saw a recipe requiring the oats to be processed first in a food processor prior use. Thanks.

  11. My grandma Young made these when she was alive and I looked on line for the recipe. Thanks for putting it on line!!! Try it half dipped in Mike chocolate!! Yum!!

  12. These look AMAZING!!! I can’t wait to try them. I love everything oatmeal. I have recently gone gluten free do you have any suggestions on how to make these gluten free? Thanks 🙂

  13. I have tried making these cookies several times…some with parchment paper and some on non-stick cookie pans but they always stick to the paper or pan. I got so frustrated yesterday, I threw away the whole batter… any suggestions?

    1. Oh no! You could increase the amount of oatmeal by a tablespoon or so and see if that helps with the pan sticking. I use parchment or a silicon baking mat and they do really well. I hope that helps!

    2. I just made these for the first time. I had no parchment, so I used regular heavy duty foil and sprayed it with canola based cooking spray. I took the foil off the pans and allowed cookies to completely cool. I used a super thin spatula and they came off the foil pretty easily. I made them for an elderly couple who deserve to be a little spoiled. This definitely did the trick! I made ice cream sundaes and stuck a couple of the cookies on top. They loved it! Thanks for sharing!

  14. I love these cookies and this us the third time I’m making them but this time they are sticking. help I doubled up the recipe and baked on parchment paper even sprayed once with cooking spray

  15. My dear mother-in-law used to make these cookies every year at Christmas. One year she baked them ahead of time and froze them. Talk about Heavenly vookies. They had the taste and texture of homemade English Toffee. She ended up hiding them in the freezer so only the two of us could enjoy them. What a delightful treat and wonderful memory.

  16. I used 1-minute quick oats, and the cookies turned out delicious, thin and crispy. A bit too sweet for me, I wonder if it’s possible to reduce the amount of sugar.

  17. These are fantastic! Thank you. The key to their not sticking to parchment is to let them cool on the parchment paper on a baking rack. Once mostly cooled, they come right off. These cookies really are wonderful; almost toffee-like in texture and flavor. Thank you for sharing it!

  18. I’ve made these cookies countless times within the year since coming across it. I’ve never had a problem with them sticking but I also let them cool completely before removing. I have two Large cookies sheets I rotate along with the parchment paper. LOVE these!

  19. Can you tell me if I can freeze these? I am making them for our cookie exchange at work, but I want to make them now before Christmas gets too busy.


  21. Amazingly simple and delicious! It’s 8:30 at night when my husband tells me he has a cookie exchange at work tomorrow and asks if I have time… Yup, just like my kids the night before something is due..well I found your recipe and it seemed simple and the reviews convinced me. Thank you, these are my new go to cookies! I didn’t have rolled oats and went with the 1 minute oats and I believe they worked just fine. I noticed that while the batter/dough was still warm the cookies came out crisper and as the dough cooled, the cookies are more chewy. That could be the result of the quick oats, not sure. I tried baking them a little longer but was terrified I’d burn them, so some are crisp and others chewy.

  22. I have made these cookies several times.The flavor is always wonderful but when I store them in a cookie tin they always clump together and never resemble cookies again .We have to just pull a chunk off to enjoy.How can they be stored and stay separate cookies instead of the mess I end up with? ANY SUGGESTIONS WILL HELP!

    1. Hi Dee,
      I would try not putting them in an airtight container and see if that helps. I know I recommend putting them in an airtight container, but it sounds like there still may be a little bit of moisture and when they are closed inside the tin they are becoming stuck together. I hope that helps!

  23. My husband has been saying for years that he “once had this thin oatmeal cookie thing” but I never was quite sure what it was. Well, I made these for him and he LOVED them ( so did I! ) and says these are them. I also took some of them to a Christmas party and people went CRAZY over them.
    Thank you so much for sharing!!!

  24. Thank you for this amazing recipe! I just made them this morning and my family is now obsessed with them! I baked them on parchment on the convection setting of my oven. I found that using a tsp. sized ice cream scoop was the best way and I flattened the mounds with a spatula before baking to get them nice and round with an even surface. I let them cool 3-5 minutes so they were hard enough to remove from the baking sheet. Can you tell me if these freeze well? I would love to make some more batches to have for cookie tins. Thanks!!!

  25. Delicious! The first batch came out. Rest is in the oven now. Followed recipe to a T. Super easy to make and very impressive. 6 minutes was the perfect amount of time for me. Thank you for this recipe, it is a keeper!

  26. These were spectacular. I followed the recipe exactly. I deliberated about whether to use salted or unsalted butter, but decided in the end to use one stick of each. Thank you for sharing!

  27. Not sure how many I will have left by the time I finish baking! These are delicious. A teaspoon is truly all you need. It make take the first batch to figure out how to be certain they don’t spread too much. In my oven, it seems to be about six minutes. Great recipe with no edits.

  28. Making this cookies to mail to our grandchildren. Will see how many make it into the box. They are delicious. Even those that folded when I removed them from the pan. They taste like toffee covered oatmeal. Will definitely be making them again. Thank you for sharing your family’s recipe.

  29. Baking the cookies on Parchment Paper was an excellent suggestion. I slid the paper off the pans to cool and was able to lift the cookies right off.

  30. I made these the first time and they came out superb! My fiance LOVED them and begged for them again about a month later but this time they came out very liquidy and did not hold up, it turned into a mess, I did follow the directions except I used dark brown sugar, thinking that was the problem I tried another bath with light brown, same thing, they were mainly liquid. I cannot for the life of me figure out what I did wrong, can you help?

    1. Make sure you only use real butter. Try keeping dough in fridge between batches until it is nice and firm. Check size of egg in case it’s too big. Stick to light brown sugar. Dark brown sugars has more molasses than light brown. Those are my best guesses.

  31. I’m looking for a oatmeal cookie recipe my mom used to make it was back in the 40s you hade to roll it up in waxed paper and put in in the refrigerator get it supper cold then slice and bake .it is called oatmeal crisp.

  32. A couple notes for myself. When she says a teaspoon, she means a teaspoon. My last batch were humble teaspoons and came out the best. They also cooked for around 9 minutes. Patience is important. Looking for a deep golden brown color. Otherwise they fell apart and were chewy/crumbly v. Crisp (preferred). Flavor is delicious….

  33. Back in high school and fellow French student shared a French lace cookie. Pretty much the same as this but finely chopped pecans replaced the oatmeal. They were fabulous. Can’t wait to try these

  34. These cookies are excellent. Read a lot of the comments. Parchment paper was a must. First batch was one big cookie – used a pizza cutter and made them into squares. The rest of the batches were mostly cookie shapes with only minimal cutting. As stated earlier one teaspoon means one teaspoon or smaller. Refrigerating the batter was a good idea as the day I made them it was 90 degrees.. Thanks for sharing this

    1. I have made lace cookies many many times but not with this recipe. This recipe turned out horrible! Cookies were like Carmel. I’ll go back to old recipe.

    1. Oh no! I hate that that happened to you, Sue! I can’t really tell you exactly what happened because it could be anything from the type of butter used to the brand of oats. As a reference, I use Land O’Lakes butter and Quaker oats when I make mine. I would recommend that if you try the recipe again, you could refrigerate the cookie dough before baking. That should help some with the amount of spread. I hope that helps!

  35. “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.”
    I am a beginner in baking cookies and I am confused. Do I stir in the oats, flour, salt, egg and vanilla in the together with the butter and sugar while in medium heat? Won’t the eggs cook in the saucepan? Or do you mean to just mix together the oats, flour, salt, egg and vanilla in a separate bowl while the butter and sugar are cooking in the sauce pan? Thanks!

    1. Hi Ira,
      You will melt the butter, brown sugar mixture over the medium heat as described until melted and mixture smooth. Don’t cook it, just melt and mix until smooth. Then remove from heat and stir in oats, flour, salt, egg and vanilla. It may help you to just stir the ingredients in as the order they are listed.
      I hope you enjoy the cookies! Thanks so much! xo

    1. Hi Amanda,
      I have not tried adding either of those to these particular cookies. They are so thin and crisp, I’m not sure how they would turn out with either of those added. I’d love to hear if you try it. Thanks! xo

    1. Hi Barbara,
      I have not tried putting chocolate on these cookies. They are very thin and crisp, so I’m not sure how they would hold up. Maybe you could try drizzling them with a small amount of chocolate on a couple of the cookies to see how that works on these? If you do, let me know how that turns out! Thanks!

    2. I made these cookies last year for Christmas. I added chocolate to the back of one and then sandwiched it between another cookie. They were amazing!! I am making them again this year 🙂

  36. I tried to make a half recipe and the cookies wouldn’t spread so I added 1 tbsp vanilla and 1/2 cup shredded coconut and baked in a buttered glass pan for about 15 min until brown and bubbly. Then I cooled, cut into squaresand served in paper candy linerstore. Nice!

    1. Amy, these freeze very well. As stated, this recipe makes a lot of cookies and I froze half of the cookies. They still taste sublime and are just as crispy.

  37. These are amazing! Easy to make gluten free as well, just use certified GF oats and flour. I drizzled with chocolate. They freeze well.

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