This oatmeal lace cookie recipe makes cookies that are thin and chewy with a crisp edge and buttery brown sugar flavor! For a thicker cookie, try my one bowl chewy oatmeal chocolate chip cookies next.
What are lace cookies?
Lace cookies get their name because of their lace-y appearance. They are also typically very thin, crisp cookies made with little to no flour. And while I enjoy them, I wanted these to be chewy!
I’ve never been the biggest fan of super delicate cookies because it means I’m going to make a mess when I eat it. Cookie crumbs all over the shirt, kinda mess.
You want these oatmeal lace cookies to be as thin as possible, but without letting there be gaps. As they bake, the batter caramelizes and the sugar bubbles to create very small gaps.
They’ll be super thin
They’re going to spread even more during baking, and be super thin cookies. I’m serious. Really thin. If you weren’t expecting it, you might think you’ve done something wrong.
But you haven’t. You’ve done it perfectly. If you let them bake for about 8 minutes (may vary, based on your oven performance), they’ll be chewy with a crispy edge.
These lace cookies are chewy!
If you want them to be less chewy and more crisp overall, bake them another couple minutes. Totally up to your personal preference. They might be more crisp this way, but they still won’t be snappy if you bite into it – if you know what I mean. I didn’t develop the recipe for that.
Ingredients for lace cookies
Some lace cookie recipes call for little to no flour, and some call for almond flour. In the case of my recipe, we’re going to use a small amount of all purpose flour as well as old fashioned oats.
- Unsalted butter
- Dark brown sugar
- All purpose flour (can substitute 1:1 gluten free flour)
- Pure vanilla extract
- Rolled oats, also known as old fashioned oats (can substitute gluten free oats)
- Dark chocolate, for drizzling (optional, but highly encouraged!)
Leave room for the cookies to spread
Since you’re only doing a handful of cookies on a baking sheet for each batch, you’re going to want to make plenty of room on your counters for them to cool.
As you can see in the picture below, my C-Rex (Cookie Rex, thank you very much) is gleefully awaiting the cooled cookies.
Why not add a little chocolate?
The next talking point: a chocolate drizzle. I am a very big fan of these cookies with a light drizzle of chocolate on top. It adds a little somethin’ somethin’.
I thoroughly enjoy them without it, but there’s something about getting a little bit of chocolate in each bite that takes it up a notch for me.
Even if you’re not Team Chocolate, you can’t deny that it’s fun to fling a pastry bag around when you’re drizzling said chocolate onto cookies. It’s just fun.
Stack them up high, and challenge yourself not to eat ten of them in one sitting. You’ll try to rationalize it because they’re so thin, but I promise you’ll regret it.
They’ll be delicious, for sure, but your stomach will not be a happy camper if you consume that much butter and sugar at once.
- ½ cup unsalted butter
- 1 cup dark brown sugar, packed
- 2 tablespoons all purpose flour, can substitute 1:1 gluten free flour
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 egg, room temperature
- 1 ½ cups old fashioned rolled oats, also known as old fashioned oats – can substitute gluten free oats
- Dark chocolate, for drizzling (optional)
- Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
- In a medium saucepan over medium heat, combine butter and brown sugar. Whisk frequently until just combined and thick.1/2 cup unsalted butter1 cup dark brown sugar
- Remove pan from heat and add flour, vanilla and salt. Whisk to combine and let cool slightly for about 10 minutes.2 tablespoons all purpose flour1 teaspoon pure vanilla extract1/2 teaspoon salt
- Add egg and whisk to combine.1 egg
- Add oats and whisk until well combined and all the oats are coated.1 1/2 cups old fashioned rolled oats
- Using a small cookie scoop (1 tablespoon), drop batter onto prepared baking sheets. Use the back of the scoop or a spoon to spread the batter into a thin layer.Note: You want to make sure you leave plenty of room for the cookies to spread while baking, so I never do more than 6 cookies per baking sheet to be on the safe side. You're going to need a fresh sheet of parchment paper each time, so just keep alternating baking sheets until you've used all the batter.
- One sheet at a time, bake for 8 minutes or until the edges have just started to turn a golden brown.
- Let cool completely on the parchment paper (but you can slide the baked cookies on the paper over to wire racks to cool completely while you reuse the baking sheet for your next batch).
- If desired, drizzle with melted dark chocolate and let set completely. Enjoy!Dark chocolate
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