Oatmeal Lace Cookies

These thin, buttery cookies feature a delicate, toffee-like crunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 16

Course Dessert

Servings 36 Cookies

Ingredients

1 cup Salted Butter
2 ¼ cups Light Brown Sugar firmly packed
2 ¼ cups Rolled Oats
1 teaspoon Vanilla Extract
1 Large Egg
1 teaspoon Salt
3 tablespoons All-Purpose Flour

Instructions

Preheat the oven and line your baking sheets with parchment paper or silicone mats to ensure the cookies do not stick.
Begin by browning the salted butter in a medium saucepan over medium heat until it turns a deep amber color and smells nutty.
Remove the pan from the heat and stir in the light brown sugar, rolled oats, and vanilla extract until the oats are thoroughly coated.
Quickly whisk in the egg to combine, then fold in the salt and the all-purpose flour until the batter is smooth and well-incorporated.
Drop small teaspoons of the batter onto the prepared sheets, making sure to leave at least three inches of space between each cookie to allow for spreading.
Bake until the edges are golden brown and the centers are bubbling vigorously.
Allow the cookies to rest on the hot baking sheet for several minutes until they firm up before carefully transferring them to a wire rack to finish cooling and crisping.

Notes

• Parchment is Required: Do not use foil or grease the pan; the high sugar content requires parchment paper or a silicone mat for easy removal.
• Spacing: These cookies spread significantly, so avoid the temptation to crowd the tray.
• Storage: Store in an airtight container at room temperature immediately after cooling to prevent them from becoming soft in humid air.
• Butter Tip: Using real butter is essential for the caramelization process that creates the "lace" texture.