Oatmeal Lace Cookies

Delicate Oatmeal Lace Cookies are paper thin and extra crispy with a delicious toffee-like flavor.

Make into flat rounds or roll into rounded tuiles. Perfect for serving alongside a bowl of ice cream or just nibbling on by themselves.

Delicate oatmeal cookies

Oatmeal is a hearty grain, so it's difficult to think about it being in a delicate cookie, but they do just that in these Oatmeal Lace Cookies.

These lace cookies are very thin and very crisp cookies. The butter and brown sugar give them a caramel or toffee-like taste.

I made these into rounds and then I several of the cookies, I wrapped into tube shaped cookies while the cookies were still very warm. Same cookie, just a different shape.

This cookie is one of the cookies I've made for my 10 Days of Christmas Cookies.

Key ingredients

• Oatmeal - Use rolled oats or old-fashioned oats. You want a hearty oat for this cookie. Instant oats won't have the same texture.
• Butter - I use salted butter. The butter gets melted on the stovetop, so no need to pull it out of the fridge and wait for it to soften.
• Brown sugar - gives these cookies a delicious caramel flavor. The brown sugar is heated with the butter until everything is melted.
• Vanilla - Use pure vanilla extract

Step by step directions

• Melt butter and brown sugar over a medium-low heat. Once the butter has melted and the brown sugar is no longer grainy turn off the heat.
• Allow mixture to cool for a few minutes, then fold in the oatmeal
• Let the mixture rest for 30 minutes. This allows the mixture to cool and also the oatmeal to soften slightly

• Sprinkle flour on top and mix in
• Add egg and vanilla and mix well

• Place small mounds of batter on a cookie sheet lined with parchment paper or a silicone matt
• Bake in a 375°F preheated oven for 4-5 minutes
• Allow cookies to cool on the cookie sheet before removing them. To remove, pick up a corner of the parchment paper and pull the paper back. Grab the cookie and place it on a cooling rack
• To roll cookies, allow cookies to partially cool. As soon as the cookie is able to separate from the paper, remove it. It will still be very soft. Carefully roll the cookie around a round handle of a wooden spoon. Hold the rounded cookie in place for 15-20 seconds, then remove and place it on a cooling rack seam side down.

Recipe tips

• I used a teaspoon full of batter for each cookie. If the batter sticks in the spoon, use another spoon to help ease the batter out.
• A teaspoon creates a cookie that's about 3 inches in diameter. A tablespoon creates a large 4 ½-inch cookie
• No need to spread the batter. It will spread out as it cooks
• Leave plenty of space between each cookie. You don't want them running into each other. The maximum number of cookies I did per cookie sheet was eight.
• The cookies cook very quickly. Check them at 4 minutes. You want the cookies bubbly and golden around the edges.
• If rolling the cookies, you have a small window of time. The cookie needs to be cool enough to handle so it holds its shape, but not too cool or it will be brittle and snap. When doing this by myself, I could usually roll two cookies per batch. Then they became too cool.
• These cookies are fragile and break easily. Save any broken pieces to sprinkle over ice cream!
• Store cookies in a large airtight container. I didn't have any issues with the cookies sticking to each other. If you live in a humid area, you may want to separate each layer with a piece of parchment paper.

Variations

• Dip the end of one side into melted chocolate
• Drizzle chocolate over the top of the cookies
• Add finely chopped pecans or almonds to the batter

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious cookie recipes!

Oatmeal Lace Cookies

Kathy Berget

Delicate crisp oatmeal cookies that are thin and lacy with a buttery toffee flavor.

5 from 35 votes

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cookies

Cuisine American

Servings 36 cookies

Calories 58 kcal

Equipment

• ▢
  Cookie Sheet
• ▢
  Cooling Rack
• ▢
  Parchment paper

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ cup butter (salted butter)
• ▢ 1 cup brown sugar
• ▢ 1 cup rolled oats (use old fashioned or rolled oats, not instant oatmeal)
• ▢ 2 tablespoons flour
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ 1 dash salt

Instructions

 

• Melt butter and brown sugar over a medium low heat. Once the butter has melted and the brown sugar is no longer grainy turn off heat.
  ½ cup butter, 1 cup brown sugar
• Allow mixture to cool for a few minutes, then fold in oatmeal
  1 cup rolled oats
• Let mixture rest for 30 minutes. This allows the mixture to cool and also the oatmeal to soften slightly
• Preheat oven to 375°F
• Sprinkle flour on top and mix in
  2 tablespoons flour
• Add egg, vanilla and salt and mix well
  1 egg, 1 teaspoon vanilla, 1 dash salt
• Place small mounds of batter on a cookie sheet lined with parchment paper or a silicone matt
• Bake in a 375°F preheated oven for 4-5 minutes
• Allow cookies to cool on cookie sheet before removing. To remove, pick up a corner of the parchment paper and pull the paper back. Grab the cookie and place on a cooling rack
• To roll cookies, allow cookies to partially cool. As soon as the cookie is able to separate from the paper, remove it. It will still be very soft. Carefully roll the cookie around a round handle of a wooden spoon. Hold rounded cookie in place for 15-20 seconds, then remove and place on a cooling rack seam side down.

Notes

• I used a teaspoon full of batter for each cookie. If the batter stick in the spoon, use another spoon to help ease the batter out.
• A teaspoon creates a cookie that's about 3 inches in diameter. A tablespoon creates a large 4 ½ inch cookie
• No need to spread the batter. It will spread out as it cooks
• Leave plenty of space between each cookie. You don't want them running into each other. The maximum number of cookies I did per cookie sheet was eight.
• The cookies cook very quickly. Check them at 4 minutes. You want the cookies bubbly and golden around the edges.
• If rolling the cookies, you have a small window of time. The cookie needs to cool enough to handle and so it holds its shape, but not too cool or it will be brittle and snap. When doing this by myself, I could usually roll two cookies per batch. Then they became too cool.
• These cookies are fragile and break easily. Save any broken pieces to sprinkle over ice cream!
• Store cookies in a large airtight container. I didn't have any issues with the cookies sticking to each other. If you live in a humid area, you may want to separate each layer with a piece of parchment paper.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1cookieCalories: 58kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 25mgPotassium: 19mgFiber: 0.2gSugar: 6gVitamin A: 85IUCalcium: 8mgIron: 0.2mg

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