Oatmeal Lace Cookies are paper thin and delicious. Lace Cookies get their name from the lacy pattern that develops while they are baking. The texture is delicate and crisp with a wonderful buttery flavor.
These cookies will stick to most baking sheets, so we recommend covering your baking sheet with foil, parchment paper or silicone baking mats. When the cookies come out of the oven, let them sit for a minute, then remove the foil or parchment paper with the cookies onto a cooling rack. Make sure the cooling rack is flat because the cookies are very flexible at this point and will shape themselves to any curved surface.
Once the cookies have cooled, then you can peel the foil or parchment paper off of the bottoms of the cookies. Reusing the foil or parchment paper will cause the next batch of cookies to stick, so you will need a new sheet for each batch.
Oatmeal Lace Cookie Recipe
- 1 1/2 cups quick-cooking oats
- 2/3 cup packed brown sugar
- 1/3 cup butter – melted
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- If you are going to bake two sheets of Oatmeal Lace cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
- Preheat the oven to 350 degrees F.
- In a large bowl, with an electric mixer on medium-high speed, beat all of the ingredients together.
- Drop by level tablespoonfuls onto baking sheets covered with foil, parchment paper or a silicone baking mat three inches apart. They will spread out quite a bit when baking.
- Bake for 8 to 10 minutes until edges are golden brown. If you are baking two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
- Remove from oven and let the cookies cool two minutes on the baking sheet. Then carefully remove the foil or parchment paper with the cookies onto a cooling rack to cool completely. Once cool you can peel the foil or paper off of the bottoms of the cookies. Don’t reuse the foil or paper.
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