An impossibly thin, crispy cookie that’s so simple to make.
There’s nothing else quite like a lace cookie. They’re such a pretty little cookie, but they’re also incredibly delicious thanks to their impossibly thin structure and signature buttery crunch. These Oatmeal Lace Cookies have all of that going on, but because of the oats that are folded in they also have a little chew in there too. They’re a little more approachable, a little more homey, but still have that pretty little crisp bite you know and love.
Yield 48 cookies
10m prep time
10m cook time
1 cup (2 sticks) butter
2 cups light brown sugar, packed
2 1/2 cups rolled oats
1/4 cup all-purpose flour
1 teaspoon salt
1 large egg, lightly beaten
2 teaspoons vanilla extract
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the butter and brown sugar into a thick paste, stirring frequently.
Remove from heat and stir in flour, vanilla, and salt. Let cool 10 minutes.
Add egg and oats and mix with a fork until well combined.
Spoon out onto prepared baking sheet in 1 tablespoon portions 2 inches apart. Using the back of a spoon, spread each cookie into a thin circle so oats are in a single layer.
Bake until edges begin to turn golden brown, about 8 minutes. Remove from oven and let cool completely on parchment paper.
Once cool, cookies should peel easily from parchment. Enjoy!
Note: To store, layer between pieces of parchment paper in an air-tight container.