Lace cookies are a super thin, buttery and chewy cookie with a caramelized sugar taste. All you need are 7 ingredients and 10 minutes ’til these are hot and ready! These cookies are addictively good and perfectly stackable for easy gifting.
Growing up, I had a grandmother who would keep stacks of super-thin, buttery homemade oatmeal cookies in her freezer at all times. You better believe that whenever I visited, it wasn’t the cute toys or cozy rocking chair I beelined for. It was the FREEZER.
Yes, I was a cookie-mad woman on a mission from an early age.
During my sugar highs on these heaven sent cookies, it occurred to me that this was probably the way she kept her grandchildren visiting so often. I, for one, absolutely approved of her always having treats at the ready. Many years later, I took this notion to heart of having something delicious to pull out of the pantry every time a guest comes over. Friends and family keep coming back, and I know it’s not just for the conversation. So, feeding everyone has honestly served me well!
These days, I often have a stash of cookie dough balls – shh, don’t tell – to pull out of the freezer anytime. The looks I get when we’re having an impromptu game night, and suddenly the house smells like warm sugar and vanilla!
My favorite party trick. You should try it.
Ready to make your own Oatmeal Lace Cookies?
• Preheat oven to 375 degrees F. Line baking sheets with parchment paper, or silicone baking mats; set aside.
• Heat a medium saucepan over medium heat. Add butter and brown sugar, stirring frequently, until mixture is smooth and butter is melted. Stir in oats, flour, salt, egg, and vanilla.
• Drop batter by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart to allow cookies to spread.
• Bake for 5-7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.
• Let cool for 30 seconds on the baking sheet. Remove cookies onto wire racks to cool completely.
Keep reading for full ingredient list + recipe, below
Looking for more comforting cookie recipes? Try these!
These thin, chewy cookies get their namesake from their lacey appearance. I’m sure you can tell that – but, how does it happen?
As they bake and caramelize, the sugar bubbles up and creates little gaps in the dough. Drop ’em by the tiny teaspoonful (all you need is a bit of dough) onto a large baking sheet and watch the magic happen.
The secret to perfect Oatmeal Lace Cookies is browning the butter. This gives the delicate cookies the perfect golden brown color and a rich, caramel flavor. If you love sweet and salty treats, you will go MAD for these 10-minute cookies!
I hope you adore these awesome cookies, like we do! If you try them, be sure to leave a star rating and a comment letting me know how they turned out.
Oatmeal Lace Cookies
- 1 cup butter 2 sticks
- 2-1/4 cups light brown sugar packed
- 2-1/4 cups old-fashioned rolled oats
- 1/4 cup all-purpose flour
- 1/2 tsp. kosher salt
- 1 large egg lightly beaten
- 1 tsp. vanilla extract
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper, or silicon baking mats; set aside.
- Heat a medium saucepan over medium heat. Add butter and brown sugar, stirring frequently, until mixture is smooth and butter is melted. Stir in oats, flour, salt, egg, and vanilla.
- Drop batter by teaspoon-ful onto prepared baking sheets, spacing 2 inches apart to allow cookies to spread.
- Bake for 5-7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.
- Let cool for 30 seconds on the baking sheet. Remove cookies onto wire racks to cool completely.
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. Recipe and tips adapted from Add a Pinch
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