Go Back
–+ servings
Oatmeal Lace Cookies

Oatmeal Lace Cookies

Oatmeal Lace Cookies are delightful and chewy treats that bring warmth and nostalgia with every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Cooling Time 5 minutes
Total Time 21 minutes
Servings: 24 cookies
Course: Sweets
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup butter (salted) Use quality butter for a rich flavor.
  • 2.25 cups light brown sugar (packed) Adds moisture and caramel notes.
  • 2.25 cups rolled oats Provides a hearty texture.
  • 1 teaspoon vanilla extract Enhances the sweet taste.
  • 1 large egg Binds the ingredients together.
  • 1 teaspoon salt Balances the sweetness.
  • 3 tablespoons all-purpose flour Helps to hold the cookie structure.
For the Mix-ins
  • chopped nuts or chocolate chips Add your favorite mix-ins.

Equipment

  • mixing bowl
  • baking sheets
  • parchment paper
  • Oven

Method
 

How to Make Oatmeal Lace Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together 1 cup of salted butter and 2.25 cups of packed light brown sugar in a mixing bowl for about 2-3 minutes.
  3. Mix in 2.25 cups of rolled oats, 1 teaspoon of vanilla extract, 1 large egg, 1 teaspoon of salt, and 3 tablespoons of all-purpose flour until well combined.
  4. Drop spoonfuls of the mixture onto your prepared baking sheets, leaving space between each dollop.
  5. Bake in the preheated oven for about 6 minutes or until the edges turn golden brown.
  6. Cool the cookies on the baking sheets for a few minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Add a sprinkle of sea salt right before serving for a delightful contrast of flavors. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!