Oatmeal Lace Cookies

These oatmeal lace cookies are thin and chewy with a crisp edge and buttery brown sugar flavor!

So, my plan was to get this post live yesterday, but then I came down with something and I could barely keep my eyes open, let alone stare at a computer screen.

To be fair, I’m pretty sure what I came down with was pure exhaustion.

Penny doesn’t normally live with me full time, but her dad was deployed a couple months ago so she’s been staying with us. And it’s been… challenging.

Don’t get me wrong, I love that I get to spend so much time with her and I get all the puppy snuggles I could ever want and need. Puppy kisses, puppy snuggles, puppy smiles, the smell of puppy feet (shut up, I love that salty ‘ish). But she’s had to go to the vet a couple times for various reasons which has been stressful for her (and us), we have to keep a close eye on her and the cats because they don’t totally get along (no fighting or anything, but all she wants in the world is too give them kisses and they want nothing to do with it), we had to get a dog walker (something she’s not used to), and she’s too big to fit in our bed with Bill and the cats so sleep is hard to come by… etc.

I just feel bad that she’s had a rough time adjusting, and I’m sure the extreme heat and humidity isn’t helping matters because she’s been super itchy most of the time. I just wish she could tell me what’s wrong, and I could explain things to her. And I wish I could tell her that daddy will be back, because I’m sure she’s missing him, too.

Damn dog tugging at my heart strings.

So, Penny stuff aside, work has been kinda crazy, wedding planning is… you know, a lot… and I just plain don’t do well with super hot/humid summer weather. It drains the life out of me. I need to move to Antartica between May and October each year, tbh.

It’s been hard for me to get into the kitchen and bake because my heart just hasn’t been in it. All my energy is going toward Penny and the wedding, and I’ve been struggling with that, but you know what? Those are the right priorities. I still love this blog, I don’t plan on dropping it, but I can’t let it be a source of stress. This is stress baking… baking to relieve stress.

And speaking of dropping things, let’s talk about dropping this cookie batter into delicious piles on a baking sheet.

You want them to be as thin as possible, but without letting there be gaps. 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, they’ll be chewy with a crispy edge. If you want them to be less chewy and more crisp overall, bake them another couple minutes. Totally up to your personal preference.

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.

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.

Don’t at me, bro.

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, tyvm) is gleefully awaiting the cooled cookies.

Chewy or crispy, chocolate or no chocolate, these cookies are one of my favorites. 

Not into thin cookies and want a little more junk in the cookie trunk? Give these a shot:

• These are literally called Big and Chewy Oatmeal Cookies, so there’s really no guessing about what you’re getting into there.
• If you’re not ready to let go of summer, try these blueberry oatmeal cookies with a lemon glaze.
• Jazz up your oatmeal cookies with some white chocolate and macadamias
• Make an oatmeal cookie “pizza crust” and top it with a whole buncha fruit!
• Just go full hog and make some oatmeal creme pies. Your childhood nostalgia will thank you.

Oatmeal Lace Cookies

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★★★★★

4.6 from 11 reviews

• Author: Leslie Haasch
• Prep Time: 15m
• Cook Time: 8m
• Total Time: 40m
• Yield: 18-22 cookies
• Category: Dessert
• Method: Bake

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Description

These oatmeal lace cookies are thin and chewy with a crisp edge and buttery brown sugar flavor!

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Ingredients

• 1/2 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
• 1/2 teaspoon salt
• 1 egg, room temperature
• 1 1/2 cups rolled oats (can substitute gluten free oats)
• Dark chocolate, for drizzling (optional)

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Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
2. In a medium saucepan over medium heat, combine butter and brown sugar. Whisk frequently until just combined and thick.
3. Remove pan from heat and add flour, vanilla and salt. Whisk to combine and let cool slightly for about 10 minutes.
4. Add egg and whisk to combine.
5. Add oats and whisk until well combined and all the oats are coated.
6. 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.
7. One sheet at a time, bake for 8 minutes or until the edges have just started to turn a golden brown.
8. 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).
9. If desired, drizzle with melted dark chocolate and let set completely. Enjoy!

Notes

Can be stored in an airtight container for up to a week.

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