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 made these lace cookies they taste wonderful. Only problem they are really soft. Rebaked them for 3 more minutes and still soft. was wondering what I did wrong. I used real butter and old fashion oats.
Susan, I’m glad you loved the flavor but I’m not sure why your cookies were too soft and not crisp. Could you have baked them on a damp, wet day? These cookies need to be baked when it is dry outside or they will be limp and not crisp.
Can you make these with quick cook oats?
Heidi Kate, I would use rolled oats for these cookies. The quick cooking oats are too fine and would cause the cookies to be too thin and spread too much.
My family has hard time making Lace cookies, so I am the one that makes when needed. I have been making them for 25 years. On holidays I will melt chocolate and drizzle over cookies, or melt chocolate and dip half cookie into melted chocolate. Adds a different flavor and a little fun to the cookie plate
Arolyn, I love the added chocolate idea, especially dipping half the cookie in the melted chocolate.
Simple Elegance! I used what I had on hand, substituting with vegan butter and dark brown sugar, and they came out delicious.
Thanks, Kelly. I’m glad you could make this recipe work with the ingredients you had on hand. Sounds great!
I’m making these right now! I make them every year. Always a hit. They also freeze beautifully.
Josie, I love to make these cookies at Christmas time, too, Josie. I’m glad you freeze these so you can have them later.
Can you freeze the baked cookies?
Gail, you can definitely freeze these oatmeal lace cookies after they have baked. Cool the cookies thoroughly. Place in an airtight freezer-safe container with parchment paper or waxed paper between layers of cookies. They should be good for about 3 months. I would thaw them in the refrigerator and then take out and let them come to room temperature.
Is the butter salted or unsalted?
Lori, I use salted butter but you could use whichever you prefer. Hope you enjoy!
do you put paper between all layers?
I put parchment between each layer of cookies, Signe. Hope you enjoy!
Ohhhhhhh my goodness! These cookies are light, crispy and will melt in your mouth! Easy to make all the way around👍🏼!!! We will make these often-YUMMM
I’m so glad you love the cookies, Tonette. These have been a favorite in my husband’s family for years.
I was wondering if you could add fine chopped pecans to this recipe?
I haven’t added nuts to this recipe, Becky, but others have said they did.