Oatmeal Lace Cookies Recipe

image of oatmeal lace cookies recipe

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.

image of stack of thin, oatmeal lace cookies

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.

image of baked lace cookie

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.

close up photo of oatmeal lace cookie's golden brown edge

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:

  • 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! This will help you 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.
image of oatmeal lace cookie

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!

photo of stack of oatmeal lace cookies

Other Recipes You Might Like:

Yield: 60

Oatmeal Lace Cookies Recipe

image of oatmeal lace cookie

These oatmeal lace cookies are super easy to make, and are one of my favorite cookie recipes! They're perfectly caramelized so they have crispy golden brown edges, and a chewy center.

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 30 minutes


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)


    1. Preheat oven to 375º Fahrenheit (190 celsius).
    2. Line baking sheets with silicone baking mats or parchment paper. Set aside.
    3. Heat butter and brown sugar in a large saucepan over medium heat, stirring frequently until butter has melted and mixture is smooth.
    4. Stir in salt, flour, and oats, and carefully mix until the oats are fully covered with the brown sugar/butter mixture.
    5. Add the lightly beaten egg, and vanilla extract. Stir until fully incorporated.
    6. Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread.
    7. 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.
    8. Allow to cool on the cookie sheet for 5 minutes, then move to wire racks to cool completely.
    9. If you don't plan to eat them immediately, keep them out at room temperature in an open container.


This recipe makes about 60 thin cookies! You can halve the recipe if you want to make fewer cookies (use an egg white as 1/2 an egg).

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!

These oatmeal lace cookies can sit out at room temperature for a few days at room temperature.

They also freeze well if stored in an airtight container, and last up to two weeks if frozen. Just be sure to transfer them to the fridge a day before you want to bring them to room temp to serve (this helps reduce the temperature shock).

Nutrition Information



Serving Size


Amount Per Serving Calories 65Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 49mgCarbohydrates 9gFiber 0gSugar 7gProtein 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 🙂


44 thoughts on “Oatmeal Lace Cookies Recipe

    1. So happy to hear that! And yes I agree!! Mine naturally cools over time between batches, and it is way easier to manage at the end of a batch!! <3

    1. Hi Lynn,

      Great questions! These oatmeal lace cookies can sit out at room temperature for a few days at room temperature if stored in an airtight container.

      They also freeze well if stored in an airtight container, and last up to two weeks if frozen. Just be sure to transfer them to the fridge a day before you want to bring them to room temp to serve (this helps reduce the temperature shock).

      Hope that helps, happy baking!

  1. I just made these cookies, they are beautiful and delicious. I was surprised at how easy and quick these come together. This recipe is a keeper and I’ll be adding this recipe to my ‘faves’

    1. Hi Dee! So happy you loved the way these tasted!!

      Sometimes if the batter cools down and thickens, the cookies don’t spread out as much! That’s my best guess ?

    1. Hi Poonam,

      You can use ground flaxseed in place of the egg! Mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Hope that helps, happy baking!

    1. Hi Renee,

      I think the texture would come out a little different, but they’d still taste great! I’ve seen people make them with old fashioned oats and they look awesome! Hope that helps, happy baking!

  2. Hi, can I have a recipe from which I can yield around 15-20 cookies and not more than that.

    Pls reply. Thank you.

    1. Hi Reena,

      For sure! If you use 1/3 of the ingredients lists to make a partial batch, you should end up with about 20 cookies. Hope that helps, happy baking!

  3. how can I make these gluten free? My 7 year old son can’t have gluten but would love to make and eat these!

    1. Hi Carli,

      You should be able to use gluten free flour in place of the AP flour in this recipe! Just let the batter sit for a bit (15 minutes) before baking the cookies. This gives the GF flour time to absorb some of the moisture from the batter to prevents any chance of the cookies having grainy texture. Hope that helps, happy baking!

  4. This are so tasty! Made them last night and stored in an airtight container. This morning though they are not crispy. Any advice?

    1. Hi Mary,

      I’m so sorry to hear that! I usually store them on paper towels in my container to keep them from sticking together! Maybe that’s what keeps them crispy?? You can also try leaving them out in a bowl without covering them next time <3

    1. Hi Agustina,

      You can make these with granulated sugar in place of the brown sugar, but sadly the color and flavor of the cookie won’t be the same:/ They will still taste great though!

  5. I just made these cookies for my family ! they are so amazing ! we also had many extra to give away to the people we love and appreciate! Thank you for this recipe! Happy Easter !

    1. Hi Emer,

      Sadly the batter doesn’t freeze great! Instead I’d recommend baking the batter, then freezing the baked cookies.

    1. Hi Chloe,

      So sorry for the delayed response! I haven’t tried it out, but I’d think that should work just fine. If you try it, I’d love to know how it turns out!!

  6. I made these a month or two ago for the first time. And then again today, they are the most requested cookies I have made at work for my co-workers. Thank you for a great recipe.

    1. Aw that’s so great to hear Sherry 🙂 Thank you for sharing, your comment put the biggest smile on my face!!!

  7. Hi, I made these twice both lots went in one day, my sister is a very fussy eater and never usually eats what I make and they are so good.

  8. Hi! I loved the cookies! But found it a little sweet, is it possible to lessen the sugar? Or will it change the texture?

    Also, when combining butter and sugar, do i need to completely dissolve the sugar ? Although when i made them, I didn’t wait for the sugar to dissolve completely I probably stirred for about 10mins then I got impatient and added the rest of the ingredients. The dough was not liquid enough and the first batch i baked was not as lacey. Was it because of cooking the butter and sugar for too long?
    So for the next batch i added more melted butter. And it became lacey enough for my liking 🙂

    Thank you for sharing this recipe ?

    1. Hi Sheridan,

      You can reduce the amount of sugar a bit, but not by more a third of the total amount. Adding in a bit of extra butter to help them spread is a great idea. I don’t always let the sugar fully dissolve, so it’s ok if it doesn’t! Hope that helps, happy baking 🙂

  9. Hi Chelsea!
    I was wondering how you store them without them falling to pieces?! By the way, every time I bite into one I think they’re not as good as I remember them… and every time I am wrong!! These are amazing!! And so super easy to make! Thank you for sharing??

  10. Hello from Barcelona [Spain]
    I made this cookies and was SO SO SO TASTY
    Thanks a lot for share your recipe!!!

  11. These were so easy to make, but it took quite some time, as I only have 2 pans and had to wait for them to cool off a bit before transferring them. They are on the sweet side, but I didn’t mind. I love the crispy edges and the chewy center. I can’t stop eating them!

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