Oatmeal Lace Cookies Recipe
User Reviews
4.9
Oatmeal Lace Cookies Recipe
Description
This recipe begins by melting butter with brown sugar over medium heat until smooth, then stirring in oats, flour, salt, egg, and vanilla to make a batter. The mixture is dropped onto lined baking sheets spaced to allow spreading during baking at 375ºF for 5 to 7 minutes until golden. The cookies cool briefly on the baking sheet to set, then finish cooling on racks.
The resulting cookies have a crisp, delicate texture and a sweet, buttery taste with notes of vanilla and the chewiness of oats. Their lace-like thinness makes them visually distinctive and light. They store well in airtight containers.
Using real butter is important for flavor and texture. The dough can be refrigerated for several days before baking or frozen in portions. When frozen, baking from frozen just requires a slight longer bake time. Fully cooled cookies layer well with parchment to keep crispness and last about a week.
Ingredients
- 1 cup butter
- 2 1/4 /4 cups light brown sugar packed
- 2 1/4 /4 cups rolled oats
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg lightly beaten
- 1 teaspoon 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
- Always use real butter to ensure proper flavor and texture in the cookies.
- Dough can be refrigerated in an airtight container for 3 to 5 days before baking.
- For freezing, portion dough on a baking sheet and freeze before storing to prevent sticking.
- Bake frozen dough pieces without thawing; add a couple of extra minutes to bake time.
- Store baked cookies layered with parchment paper in an airtight container for up to 1 week to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 69mg | 3% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 99IU | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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