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
this was such an easy recipe, I made it while waiting for the super bowl to start. Delighted to melt butter & sugar in 2 qt pan & then mix everything in that pan! So easy & delightfully a cross between candy & cookie. I added raisins too.
Thank you, Maria. I’m happy you found this recipe easy and the cookies delicious.
This is my go to cookie recipe for all potlucks and gatherings! They’re gone in less than an hour. I’m considering trying the recipe with equal parts oats / finely chopped almonds. Has anyone tried this? I’ll report back if its good!
Does your recipe work best with regular oats or quick (1-minute) oats?
Erica, you use the regular old fashioned rolled oats in this recipe. It doesn’t work as well with the quick oats. I hope you enjoy.
thank you for the recipe. I use to have a couple that would drop the cookies off at work but would never give us the recipe. Great on ice cream too.
Hi can I use old fashioned oats???
Lori, you can use old fashioned oats in this recipe. I hope you enjoy the cookies.
This is the 3rd lace cookie recipe I’ve tried and it’s a winner! I may try using just 2 cups of sugar next time. Great recipe.
can I substitute reg.salt for kosher salt?
Tiny, you would use 1/2 teaspoon table salt for each teaspoon of the kosher salt. Hope you enjoy the cookies.
How about drizzle of chocolate over tops or edging in chocolate? Yum!
That sounds delicious, Susan!
I made these and they are delicious!
Should the batter be allowed to cool before starting to bake, or do the oats give it enough density where that isn’t a problem?
Don’t cool the cookie batter before baking.
Your recipe call for rolled oats. Can I use the gluten free quick oats?
Yes, Synnove, you can use gluten free oats. Hope you enjoy the cookies.