Oatmeal Lace Cookies

5 from 1 vote

Oatmeal Lace Cookies are thin cookies with crisp, golden edges, slightly chewy centers, and rich caramel-toffee flavor. Toasted oats, brown sugar, and butter come together in one saucepan with no corn syrup or mixer. A sprinkle of flaky sea salt balances the sweetness, and browning the butter adds even deeper, nutty flavor. They’re perfect for holiday cookie trays, gifting, or enjoying with coffee.

Prep Time15

Cook Time25

Cooling10

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 58kcal

Author: Jami Powell

Equipment

Medium saucepan
Silicone spatula or wooden spoon
Measuring cups and spoons
Two extra large baking sheets
Parchment paper
Round cookie cutter, approximately 3 inches

Ingredients

1 cup old-fashioned rolled oats
½ cup unsalted butter
¾ cup light brown sugar packed
¼ cup granulated sugar
1 large egg
1½ teaspoons pure vanilla extract
2 tablespoons all-purpose flour
½ teaspoon kosher salt
flaky sea salt for finishing

Instructions

Preheat the oven to 325°F with a rack in the center. Line two extra-large baking sheets with parchment paper.
In a dry medium saucepan over medium heat, toast the oats, stirring often, until fragrant and lightly golden, 4–5 minutes. Transfer to a bowl.
In the same saucepan over low heat, melt the butter with the brown sugar and granulated sugar, whisking until the butter is melted and the mixture is blended. Do not boil. Remove from the heat and let cool until lukewarm, about 10 minutes. (Recommended: For deeper, nutty flavor, brown the butter first. See the notes for how.)
Stir in the egg and vanilla until smooth. If you browned the butter, also stir in 1 tablespoon of water. Add the oats, flour, and kosher salt and stir until combined.
Drop level teaspoons of batter 2 to 3 inches apart onto one prepared baking sheet, using a second spoon to push the batter off. Bake on the center rack until the cookies have spread thin and the edges are golden, 10–12 minutes.
Working quickly while the cookies are still hot, place a round cookie cutter over each one and gently tap the edges inward to form even circles. Sprinkle with flaky sea salt.
Slide the parchment, with the cookies on it, off the baking sheet and onto the counter. Let the cookies cool completely until crisp. Stir the remaining batter, then repeat on the second prepared baking sheet.

Video

Notes

Recommended: Brown the Butter

For deeper, nutty, toffee-like flavor, melt the butter alone over medium heat, swirling the pan, until it smells nutty and golden-brown specks form on the bottom, 4–5 minutes. Reduce the heat to low and stir in both sugars just until smooth, then cool as directed. Stir 1 tablespoon of water into the batter with the egg and vanilla to keep the cookies thin and lacy.

Cooking Notes

Once the sugars go in, keep the heat low and pull the pan before the mixture bubbles. Let it cool until lukewarm before adding the egg. Bake one sheet at a time on the center rack for even results.

Tips for Best Results

Toast the oats until they smell nutty for deeper flavor.
Use level teaspoons of batter so every cookie spreads evenly.
Shape and salt the cookies while they're still hot, since cooled cookies crack.
Let the cookies cool completely before checking crispness or storing them.

How to Know It's Ready

The cookies are ready when they've spread thin and the edges are golden. They'll still look soft, but the edges crisp as they cool, while the centers stay slightly chewy.

Nutrition