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
Delicious! The first batch came out. Rest is in the oven now. Followed recipe to a T. Super easy to make and very impressive. 6 minutes was the perfect amount of time for me. Thank you for this recipe, it is a keeper!
Thank you for this amazing recipe! I just made them this morning and my family is now obsessed with them! I baked them on parchment on the convection setting of my oven. I found that using a tsp. sized ice cream scoop was the best way and I flattened the mounds with a spatula before baking to get them nice and round with an even surface. I let them cool 3-5 minutes so they were hard enough to remove from the baking sheet. Can you tell me if these freeze well? I would love to make some more batches to have for cookie tins. Thanks!!!
My husband has been saying for years that he “once had this thin oatmeal cookie thing” but I never was quite sure what it was. Well, I made these for him and he LOVED them ( so did I! ) and says these are them. I also took some of them to a Christmas party and people went CRAZY over them.
Thank you so much for sharing!!!
I have made these cookies several times.The flavor is always wonderful but when I store them in a cookie tin they always clump together and never resemble cookies again .We have to just pull a chunk off to enjoy.How can they be stored and stay separate cookies instead of the mess I end up with? ANY SUGGESTIONS WILL HELP!
Hi Dee,
I would try not putting them in an airtight container and see if that helps. I know I recommend putting them in an airtight container, but it sounds like there still may be a little bit of moisture and when they are closed inside the tin they are becoming stuck together. I hope that helps!
Amazingly simple and delicious! It’s 8:30 at night when my husband tells me he has a cookie exchange at work tomorrow and asks if I have time… Yup, just like my kids the night before something is due..well I found your recipe and it seemed simple and the reviews convinced me. Thank you, these are my new go to cookies! I didn’t have rolled oats and went with the 1 minute oats and I believe they worked just fine. I noticed that while the batter/dough was still warm the cookies came out crisper and as the dough cooled, the cookies are more chewy. That could be the result of the quick oats, not sure. I tried baking them a little longer but was terrified I’d burn them, so some are crisp and others chewy.
THESE COOKIES TURNED OUT WONDERFULLY! I USED BOB’S RED MILL 1-1 GF BAKING FLOUR IN PLACE OF THE ALL PURPOSE FLOUR, AND THEY TURNED OUT PERFECTLY. I WILL BE USING THEM FOR MY COOKIE EXCHANGE THIS WEEKEND. THANKS FOR THE SIMPLE AND GREAT RECIPE.
Could you add golden raisins with this receipe or would it make then not crispy?
Can you tell me if I can freeze these? I am making them for our cookie exchange at work, but I want to make them now before Christmas gets too busy.
I’m adding these to my “want to make” list.
I’ve made these cookies countless times within the year since coming across it. I’ve never had a problem with them sticking but I also let them cool completely before removing. I have two Large cookies sheets I rotate along with the parchment paper. LOVE these!