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 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!
I’m so glad you enjoy them, Jill! xo
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.
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.
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
I tried the recipe today and they are delicious! Thank you!
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?
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!
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!
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 🙂
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!!
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.
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!!