After revamping my millionaire bars a couple weeks back, I decided to start looking through more of my old recipes. I originally shared this oatmeal lace cookies recipe back in 2013, and it was actually great as is!
The recipe didn’t need to be updated, but I did need to take some new photos and share this recipe in a proper recipe card.
I also didn’t mind having an excuse to whip up a batches of these. They’re a super unique cookie, and are in a league of their own. I’ve never had another cookie like this.
Why These Oatmeal Lace Cookies Are So Incredible
What makes these cookies so incredible? It’s hard to put into words, but I’ll do my best.
I think so much of it comes down to the texture. The brown sugar and butter base perfectly coat each grain of oat, and allow it to bake into a beautiful web of caramelized oat goodness.
The cookie dough (batter) is quite odd, and one of the only cookie recipes I have that makes a liquid cookie dough.
The viscosity of the batter allows the edges of the cookie to develop a crispy, golden brown crust that adds an amazing texture to the cookie. As you bite into it, you get the crunch from the edges of the cookie, combined with the soft, chewy center.
It’s everything you could want in a cookie, and more. They’re totally addictive, especially when they’re still slightly warm from the oven.
Luckily, each cookie is only about 70 calories, so it’s ok if you eat a few (or more) 😛
Using the Drop Cookie Technique
Like I mentioned above, this cookie dough (batter, as I like to call it) is super thin!! This means there’s no rolling out cookie dough balls, or chilling the cookie dough.
Instead, you drop tiny spoonfuls of batter onto a cookie sheet, and bake them right up.
This is truly the definition of a drop cookie. I like to use a small spoon to carefully drop a teaspoon of batter around my pan for each cookie.
These cookies are meant to spread out, and end up being about 3 times their original size. They’re baked at a relatively high temperature (375 F), which helps them spread quickly and crisp up.
With this in mind, be sure that you leave ample space between them.
If you don’t, they will end up merging together into one giant cookie as they bake. Am I speaking from personal experience? Yes.
Keep an Eye on the Oven
Another special and very convenient aspect of this recipe is that the cookies bake in 5 minutes!! It makes sense because they’re so thin, but you definitely want to set a timer, and keep a close eye on them.
I’ve found that with a generous teaspoon of batter, 5 minutes is the perfect amount of time to give them golden brown edges and soft centers when baked on silicone mats.
However, you might need to adjust the bake time based on the size of your cookies, and your oven.
I recommend doing a test with your first batch, to find out what the perfect timing is for you. One batch of batter makes about 60 cookies, so you will be baking several batches. Trust me, you’ll thank yourself for figuring this out in the beginning!
Tips to Make The Best Oatmeal Lace Cookies:
- Be sure you leave a lot of space between each cookie, they spread out a TON when they bake
- Use only a teaspoon of batter to make each cookie, to make chewy cookies with golden brown, crunchy edges
- Be sure your cookie mixture isn’t too hot when you add in the egg (you don’t want the heat from the dough to cook the egg!)
- Let the cookies cool for at least 5 minutes before you try to move them to a wire rack.
Let Me Know What You Think
If you try making this oatmeal lace cookies recipe, I’d love to hear what think! Please leave a rating, and let me know your thoughts by sharing a comment ?
Or if you share your creations on social media, be sure to tag me @chelsweets!
Oatmeal Lace Cookies
- 1 cup unsalted butter - 2 sticks (226 grams)
- 2 1/4 cups light brown sugar, packed (450 grams)
- 2 1/4 cups quick oats (203 grams)
- 3 Tbsp all-purpose flour (24 grams)
- 1 tsp salt (6 grams)
- 1 large egg, room temperature and lightly beaten (56 grams)
- 1 tsp vanilla (3 grams)
- Preheat oven to 375º Fahrenheit (190 celcius).
- Line baking sheets with silicon baking mats or parchment paper. Set aside.
- Heat butter and brown sugar in a large saucepan over medium heat, stirring frequently until butter has melted and mixture is smooth.
- Stir in salt, flour, and oats, and carefully mix until the oats are fully covered with the brown sugar/butter mixture.
- Add the lightly beaten egg, and vanilla extract. Stir until fully incorporated.
- Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread.
- Bake for 5 minutes, until the edges are golden brown. Keep a close eye on these, as the bake time can vary based on how my batter you use for each cookie.
- Allow to cool on the cookie sheet for 5 minutes, then move to wire racks to cool completely.
- If you don't plan to eat them immediately, store in an airtight container. They last for up to 7 days.
These cookies spread out quite a bit, so make sure you give each cookie enough room as it bakes.
I like this recipe best when it's made with quick oats, but it will work with rolled oats too!
Amount Per Serving Calories 68 Total Fat 3g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 1g Cholesterol 11mg Sodium 42mg Carbohydrates 9g Net Carbohydrates 0g Fiber 0g Sugar 7g Sugar Alcohols 0g Protein 1g
Below are photos from my original blog post on these oatmeal lace cookies. Sometimes it’s nice to look back on old photos, and remember where it all began 🙂