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
These look beautiful and delicious, this recipe is exactly what I was looking for. I plan to maket them but I do have a question. I have several events to go to several days apart, can I put the unused batter in the fridge then rewarm the batter when time to bake more? I love fresh cookies and I don’t want to make the whole batch, then by Christmas day the cookies don’t taste as good or loose their great texture. I saw a post above that the baked cookies with chocolate in the center stay good for 2 weeks in the fridge, but I feel this will change the texture of the cookie. Thanks, looks great!
These are AMAZING!!! thank you for posting them!
I’m so glad you enjoyed them!
Oh goodness! I saw this recipe, jumped up and made them within 15 minutes, in the oven now, i just checked on them and i put too much in each cookie, one tray is one giant cookie, (that ones for me) so i guess the next batch i will use the teaspoon like you said, lol
They taste wonderful but very gooie
When baking the cookies, the batter will cool to room temp. Do I reheat it before baking the next batch, or keep it on warm on the stove top?
Just keep it on warm on the stove being careful to not let it burn.
Not living in the US, I discovered those Pepperidge Farm Brussels cookies while visiting Maine as a child during
summer vacations. Your recipe, made with natural ingrédients contrary to others that include corn syrup or baking powder and granulated sugar, is just perfect for that great taste. Thank you for sharing culinary hapiness! My children’s teachers and my collegues were quite happy with that special homemade Christmas gift this year…
I’m so glad you enjoyed the recipe, Catherine.
These cookies are delicious! I was also having a hard time with the cookies sticking on my first batch. For the second batch I experimented with heavy duty tinfoil instead of parchment paper and they came up so easily. You also have to let them cool completely (I put them outside).
Thank you for sharing your delicious recipe!!
That’s a great tip, Lizzie! Thank you so much for sharing it!
Would it be okay to use a cookie scoop with this recipe?
I just made these..delish thanks. I added chopped pecans, cinnamin and flex seeds to half the batter.yumm like candies pecans and oatmeal lace.. both are yummy. Thanks
mine turned out as one big cookie. They all ran in to one big 9X13 cookie. I only put 8 cookies on the sheet. I think they were too hot and too runny. They tasted really good. I will not give up. I will make again!
This happens to me each time I try to make any lace cookie recipe. I keep trying, but the same thing happens. I wish someone would tell me how to prevent this from happening.
Thanks,
Betsy
I’ve been doing these for over 40 years !! It’s a hit and a request every year 🙂