Description
Delicate, crisp-edged, and perfectly chewy in the center, these oatmeal lace cookies are an easy-to-make holiday classic. With just a few pantry staples and seven simple steps, you’ll bake up a batch of cookies that look elegant and taste absolutely irresistible.
Ingredients
1 cup old-fashioned rolled oats
1/2 cup unsalted butter
2/3 cup packed light brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg, lightly beaten
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium saucepan over low heat, melt butter and brown sugar, stirring until smooth. Let cool 5 minutes.
In a bowl, mix oats, flour, and salt.
Stir vanilla and egg into the cooled butter mixture. Add dry ingredients and mix well.
Drop by rounded teaspoonfuls onto prepared baking sheets, leaving at least 2 inches between cookies.
Bake for 6–8 minutes until edges are golden and centers are set.
Cool on baking sheet 5 minutes before transferring to a wire rack.
Notes
Let the butter-sugar mixture cool slightly before adding the egg to avoid curdling.
Use parchment or silicone mats to prevent cookies from sticking and breaking.
Be sure to space the cookies out well—they spread a lot during baking.
Do not overbake; the cookies continue to set as they cool.
Store in an airtight container with parchment between layers to keep them crisp.
Variations include dipping in chocolate or adding finely chopped nuts or spices.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies