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These delicate oatmeal lace cookies are thin, crispy, and full of buttery, toffee-like flavor. They spread as they bake, creating a beautiful lacy appearance with crisp, golden edges.
Enjoy them as flat, round cookies or shape them into delicate rolls while they're still warm. They're delicious on their own or served alongside a scoop of ice cream.
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About these cookies
It's hard to imagine hearty oatmeal turning into such a delicate cookie, but that's exactly what happens with these oatmeal lace cookies!
One of the fun things about making these cookies is that you can leave them flat or roll them into little tubes while they're still warm. I made some of each, and although they look different, they're made from the exact same batter.
These cookies were originally part of my 10 Days of Christmas Cookies series, along with shortbread Christmas cookies, ginger cookies, and gingerbread snowflake cookies. They're all fun additions to a holiday cookie tray, but there's no need to wait until Christmas to make them!
Ingredients
- Oats: Use old-fashioned rolled oats for the best texture. Avoid instant oats.
- Butter: I use salted butter. Since it's melted with the brown sugar, there's no need to soften it first.
- Brown sugar: Gives these cookies their delicious caramel-like flavor.
- Flour: Just a small amount of all-purpose flour is needed.
- Egg: Helps hold the cookies together.
- Vanilla: Use pure vanilla extract for the best flavor.
How to Make Oatmeal Lace Cookies
- 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
4. Sprinkle flour on top and mix in
5. Add egg and vanilla and mix well
6. Place small mounds of batter on a cookie sheet lined with parchment paper or a silicone mat
7. Bake in a 375°F preheated oven for 4-5 minutes
8. 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
9. 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
- Use small portions. Just one teaspoon of batter is enough for each cookie. The batter spreads considerably during baking.
- Leave plenty of space. Place the cookies several inches apart so they don't run together as they bake.
- Watch the baking time. These cookies bake quickly! Look for bubbly centers and golden edges. Keep a close eye on the first batch to determine the best baking time for your oven.
- Work quickly when rolling. The cookies need to be warm and flexible to roll around a wooden spoon handle. Once they cool, they become crisp and can break if you try to shape them.
- Let flat cookies firm up. If you're leaving the cookies flat, allow them to cool enough to hold their shape before transferring them to a cooling rack.
How to Store Lace Cookies
Allow the cookies to cool completely before storing them in an airtight container at room temperature. Place parchment paper between layers to help prevent them from sticking together or breaking.
These cookies are best enjoyed while they're fresh and crisp. Avoid storing them in the refrigerator, where moisture can cause them to soften.
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 Recipe
Equipment
- Cookie Sheet
Ingredients
- 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 the butter and brown sugar in a saucepan over medium-low heat. Stir until the butter is melted and the sugar is no longer grainy. Remove from the heat.½ cup butter, 1 cup brown sugar
- Let the mixture cool for a few minutes, then stir in the rolled oats. Allow the mixture to rest for 30 minutes. This gives the oats time to soften slightly and the mixture time to cool.1 cup rolled oats
- Preheat the oven to 375°F. Sprinkle the flour over the oat mixture and stir until combined.2 tablespoons flour
- Add the egg, vanilla, and salt. Stir until everything is well mixed.1 egg, 1 teaspoon vanilla, 1 dash salt
- Line a baking sheet with parchment paper or a silicone baking mat. Drop teaspoon-sized portions of batter onto the prepared sheet, leaving plenty of room between them. The cookies will spread considerably as they bake.
- Bake for 4–5 minutes, until the cookies are bubbly with golden edges.
Notes
- Use small portions. Just one teaspoon of batter is enough for each cookie. The batter spreads considerably during baking.
- Leave plenty of space. Place the cookies several inches apart so they don't run together as they bake.
- Watch the baking time. These cookies bake quickly! Look for bubbly centers and golden edges. Keep a close eye on the first batch to determine the best baking time for your oven.
- Work quickly when rolling. The cookies need to be warm and flexible to roll around a wooden spoon handle. Once they cool, they become crisp and can break if you try to shape them.
- Let flat cookies firm up. If you're leaving the cookies flat, allow them to cool enough to hold their shape before transferring them to a cooling rack.
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.
Yummy says
How would I add Raisins
Kathy says
Hi,
These cookies are so delicate and I don't think they could hold the weight of a raisin. I do have an oatmeal cookie recipe that you could add raisins to without any problems.
Valentina says
I love lace cookies. I will dip min in chocolate! 🙂 ~Valentina
Kathy says
You just can't go wrong with a little chocolate!
David @ Spiced says
Ah - I had an aunt who used to make these every Christmas. It's been some years now since I've had oatmeal lace cookies, but these pictures are taking me back. I need to make a batch this year! Thanks for the recipe!