I cling to my grandmother’s note when I make Oatmeal Lace Cookies because one tiny tweak produces a massive batch of impossibly thin, crackly rounds that everyone wants the recipe for.

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I never planned to become obsessed with Oatmeal Lace Cookies but here we are. Thin, crisp, almost translucent bits of sweetness that shatter in your mouth, made unforgettable by plenty of unsalted butter and quick oats.

They’re the kind of Buttery Cookies my family begs for again and again and somehow each batch disappears faster than I can plate them. I love that they look fancy without being fussy, like you brought something impressive but didn’t overdo it.

If you’re curious how such a simple combo can feel so elegant, stick around, you might get hooked too.

Ingredients

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Rich fat that gives cookies crisp edges and deep flavor not super healthy though
Moist sweetener adds caramel notes and chew brings moisture and softer texture
Whole grain fiber keeps you fuller gives chew and lacy texture to cookies
Adds protein and structure helps bind ingredients makes cookies hold together
Simple carbs provides structure and browning use all purpose for best balance
Tiny amount but huge aroma makes flavors pop and seems homemade
Optional add-ins give crunch or melty pockets raise calories but taste great

Ingredient Quantities

1 cup unsalted butter (2 sticks, 226 g) softened

1 1/4 cups packed light brown sugar (250 g)

1/4 cup granulated sugar (50 g)

2 tablespoons light corn syrup or golden syrup, optional

1 large egg room temperature

1 teaspoon vanilla extract

1 cup all purpose flour (120 g)

1/2 teaspoon baking soda

1/4 teaspoon fine salt

2 cups quick oats or old fashioned oats pulsed briefly (180 g)

Optional 1/2 cup chopped nuts or chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and leave about 2-3 inches between each mound so the cookies can spread.

2. If using old fashioned oats pulse them briefly in a food processor so they’re a bit broken but not floury; quick oats can be used as is.

3. In a large bowl cream 1 cup softened unsalted butter with 1 1/4 cups packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, 2-3 minutes. Add 2 tablespoons light corn syrup or golden syrup if you want extra shine and stretch, mix briefly.

4. Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until combined. Don’t overbeat, it’ll make the cookies tough.

5. In a separate bowl whisk together 1 cup all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt.

6. Fold the dry mix into the butter mixture until just combined, then stir in 2 cups oats and the optional 1/2 cup chopped nuts or chocolate chips. If you add nuts, chop them small so they don’t stop the spreading.

7. Drop batter by scant tablespoonfuls (or use a small cookie scoop) onto the prepared sheets. You can flatten slightly with the back of the spoon but they usually spread on their own.

8. Bake one sheet at a time in the center of the oven for 6-10 minutes, until edges are golden brown and the centers look lacy and shiny. Watch them near the end, they go from perfect to overdone fast.

9. Let cookies cool on the baking sheet 1-2 minutes so they set, then transfer to a wire rack to crisp completely. If you want little cups drape warm cookies over a rolling pin or upside down cup right away.

10. Store completely cooled cookies in an airtight container. If they soften later, pop them in a 300°F oven for 4-6 minutes to re-crisp. If batter spreads too much, chill scoop balls 10-15 minutes next time.

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheets, two or more so you can bake one at a time
3. Parchment paper or a silicone baking mat (keeps cookies from sticking)
4. Large mixing bowl plus a small bowl for dry ingredients
5. Electric mixer or a sturdy wooden spoon if you wanna do it by hand
6. Measuring cups and spoons (for flour, sugars, etc)
7. Food processor or blender to pulse old fashioned oats if using them
8. Rubber spatula for folding and scraping the bowl clean
9. Small cookie scoop or a scant tablespoon and a spoon to drop the dough
10. Wire cooling rack to cool cookies so they crisp up

FAQ

1 cup unsalted butter (2 sticks, 226 g) softened

1 1/4 cups packed light brown sugar (250 g)

1/4 cup granulated sugar (50 g)

2 tablespoons light corn syrup or golden syrup, optional

1 large egg room temperature

1 teaspoon vanilla extract

1 cup all purpose flour (120 g)

1/2 teaspoon baking soda

1/4 teaspoon fine salt

2 cups quick oats or old fashioned oats pulsed briefly (180 g)

Optional 1/2 cup chopped nuts or chocolate chips

Q: Can I use old fashioned oats instead of quick oats? A: Yes, but pulse old fashioned oats briefly in a food processor so they break down a bit. If left whole the cookies tend to be thicker and chewier not lacy.

Q: Why didnt my cookies spread into lace? A: Most likely the dough was too cold or had too many oats, or your oven was too cool. Warm the dough slightly, reduce the oats a touch, or raise oven temp by 10 degrees and try again.

Q: How do I make them into little cups? A: Right after baking while still flexible lift each cookie off the sheet with a thin spatula and drape over a rolling pin or small drinking glass, press gently and let cool to hold the shape.

Q: Can I freeze the dough or baked cookies? A: You can freeze baked cookies in an airtight container up to one month. You can also scoop dough onto a tray and freeze the portions, then bake from frozen adding 1 or 2 minutes to bake time.

Q: Theyre sticky after cooling, what went wrong? A: They were probably underbaked or your kitchen is humid. Bake until fully golden, then cool completely on a rack. On humid days they may never get fully crisp unless you dry them in a low oven for a few minutes.

Q: Any good substitutions for butter? A: Butter gives the best flavor and spread. Stick margarine or oil will change texture and may not give the same lacy result. For dairy free try a solid vegan butter and test one small batch first.

Oatmeal Lace Cookies Recipe Substitutions and Variations

Unsalted butter: swap with vegan butter or margarine 1:1 by weight (226 g). Or use coconut oil 1:1 but chill dough a bit first since it can make cookies spread more.
Large egg: use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) for binding, or 1/4 cup unsweetened applesauce for moisture if you want egg-free, tho texture is a bit cakier.
All purpose flour: replace with a 1:1 gluten free flour blend for GF cookies, or whole wheat pastry flour 1:1 for a nuttier, slightly denser bite.
Light corn syrup (optional): swap with honey or maple syrup in equal weight, or use extra packed brown sugar plus a tablespoon of water if you dont have a liquid sweetener handy.

Pro Tips

– Weigh your flour or spoon it into the cup and level it off, dont shove the measuring cup in the bag. Too much flour makes dry crumbly cookies, a little less gives you a chewier result.

– If your cookies are spreading like pancakes, use slightly firmer butter or chill the scooped dough for 10 to 20 minutes before baking. Also, small, evenly sized scoops = even bake times, so use a small scoop if you want uniform cookies.

– A tablespoon of light corn syrup or a splash of honey makes the centers chewier and gives a nice shine, but dont overdo it or the dough will be too soft. If you add nuts, toast and chop them small so they add flavor without stopping spread.

– Use a light colored, thin baking sheet and bake one sheet at a time on the center rack so heat is even. Let cookies rest on the pan for a minute or two after they come out so they set, then move to a wire rack to finish crisping.

Oatmeal Lace Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I cling to my grandmother's note when I make Oatmeal Lace Cookies because one tiny tweak produces a massive batch of impossibly thin, crackly rounds that everyone wants the recipe for.

Servings

servings

Calories

165

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Baking sheets, two or more so you can bake one at a time
3. Parchment paper or a silicone baking mat (keeps cookies from sticking)
4. Large mixing bowl plus a small bowl for dry ingredients
5. Electric mixer or a sturdy wooden spoon if you wanna do it by hand
6. Measuring cups and spoons (for flour, sugars, etc)
7. Food processor or blender to pulse old fashioned oats if using them
8. Rubber spatula for folding and scraping the bowl clean
9. Small cookie scoop or a scant tablespoon and a spoon to drop the dough
10. Wire cooling rack to cool cookies so they crisp up

Ingredients

1 cup unsalted butter (2 sticks, 226 g) softened
1 1/4 cups packed light brown sugar (250 g)
1/4 cup granulated sugar (50 g)
2 tablespoons light corn syrup or golden syrup, optional
1 large egg room temperature
1 teaspoon vanilla extract
1 cup all purpose flour (120 g)
1/2 teaspoon baking soda
1/4 teaspoon fine salt
2 cups quick oats or old fashioned oats pulsed briefly (180 g)
Optional 1/2 cup chopped nuts or chocolate chips

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and leave about 2-3 inches between each mound so the cookies can spread.
If using old fashioned oats pulse them briefly in a food processor so they're a bit broken but not floury; quick oats can be used as is.
In a large bowl cream 1 cup softened unsalted butter with 1 1/4 cups packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, 2-3 minutes. Add 2 tablespoons light corn syrup or golden syrup if you want extra shine and stretch, mix briefly.
Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until combined. Don't overbeat, it'll make the cookies tough.
In a separate bowl whisk together 1 cup all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt.
Fold the dry mix into the butter mixture until just combined, then stir in 2 cups oats and the optional 1/2 cup chopped nuts or chocolate chips. If you add nuts, chop them small so they don't stop the spreading.
Drop batter by scant tablespoonfuls (or use a small cookie scoop) onto the prepared sheets. You can flatten slightly with the back of the spoon but they usually spread on their own.
Bake one sheet at a time in the center of the oven for 6-10 minutes, until edges are golden brown and the centers look lacy and shiny. Watch them near the end, they go from perfect to overdone fast.
Let cookies cool on the baking sheet 1-2 minutes so they set, then transfer to a wire rack to crisp completely. If you want little cups drape warm cookies over a rolling pin or upside down cup right away.
Store completely cooled cookies in an airtight container. If they soften later, pop them in a 300°F oven for 4-6 minutes to re-crisp. If batter spreads too much, chill scoop balls 10-15 minutes next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.