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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 | ©

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 | ©

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 | ©

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 | ©

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 | ©

Come to think of it, maybe that’s why my mother-in-law makes them each year for her huge family.

Oatmeal Lace Cookies | ©

Here’s the Oatmeal Lace Cookie recipe my family loves. One warning though, they are buttery and oh so addictive.

4.87 from 99 votes

Oatmeal Lace Cookies Recipe

Dessert 10 mins

Prep Time 5 mins
Cook Time 5 mins
Servings 60
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Oatmeal Lace Cookies are thin, crisp, delicate and buttery cookies. This lace cookies recipe is a family favorite.


  • 1 cup 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.

Nutritional 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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Cookie Recipes

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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Recipe Review


    1. I think these can also be wrapped around the handle of a wooden spoon when warm to form a rolled cookie. They look delicious!

    2. Several people have mentioned that they roll a warm cookie around the handle of a wooden spoon, Anne.

    1. Sandee, you will need to use old fashioned rolled oats, not the quick oats. The cookies do not do well with those.

    1. I haven’t added nuts to this recipe, Lucia, but others have said they did.

    1. Donna, you can freeze them in an airtight container after they are baked and thoroughly cooled.

  1. Hie.i’am 11 year’s old and I love baking cookies,and other thing’s.I also live in a family of 6.this is why i was wondering.can I lessen the recipe so I don’t have 60 cookies.I at least need like 20,or 12 or something like that?my mother will not like that many cookies. Thank you,o p.s I Like your recipes,been useing them for a year. your favorite baking friend.Lisa Gentora.

    1. Lisa, you can always make as many cookies as you want from this recipe and freeze the rest of the dough for up to 3 months and bake later. Look under the Notes section of the recipe for the Freezing Oatmeal Lace Cookie dough instructions. You can always cut the recipe in half if you don’t want to make the full recipe or freeze the extra dough. I hope this helps!

    2. Lisa, I also started baking at a young age, and yes, you can adjust just about any recipe to the size thats right for you. I also have also developed very good math skills from doing this. Just remember to rewrite your recipe and double check the proportions before you begin so you don’t end up using the wrong amount. You may also decide to cut the recipe into 3rds instead of half, it the original calls for three eggs. Writting out your plan before you begin is key to helping you decide the best way to aproach any project.

  2. 5 stars
    Absolutely Delicious!! However, my cookies didn’t really crisp up, but rather flat and chewy instead of flat and crisp. I let them sit out on cooling racks for 90 minutes. Any suggestions?

    1. Gini, I’m not sure how long you let them bake. But, if you prefer them more crisp, try them for 7 minutes and test at that point to see if they are as crisp as you want. Also, humidity can cause the cookies to not be crisp, such as a humid or rainy day.

    1. I haven’t made these with almond flour but other on here have and said they were delicious. One said they were more chewy than crisp.

  3. 5 stars
    Just made them this weekend and they were a hit even with the picky grand children. I did make 2 edits due to dietary restrictions and used gluten free oats and gluten free flour, they were scrumptious. I then decided to melt some dark chocolate over a double boiler and dunked them so half of them were covered and then I got tired of doing that and simply turned them over and “painted” the enter bottom with the dark chocolate and OMG they were magical. I

    In reading another post I am going to try sandwiching them with the chocolate. I have no doubt they will be great.

    I must say that you have to use parchment paper or a silpat. I have really good non-stick pans and thought I could get away with not using anything and boy was I wrong. I finally got the batch off the cookie sheet by putting them back in the over to warm them up again, they became crumbly but still good and were my “testers” that the impatient ones could try.

    I am making the recipe again next week for a potluck and to give as gifts.

    Thank you Robyn!!

    1. Michelle, I bet they were great with the chocolate. I’m so glad it was a hit with your grandchildren. These cookies do make wonderful gifts.