Thin and crispy oatmeal lace cookies can seem magical if you have never made them before, but they are actually very simple. Just melt sugar and butter, and then add the oats and flour to make a thin batter. Don’t be scared of how thin it seems! So now we will make this recipes.
I. Ingredients preparation before making
- 1/2 cup (115 g or 1 stick) unsalted butter
- 1 cup (220 g) packed dark brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/2 cups (170 g) thick-cut rolled oats (or substitute regular rolled oats)
II. All steps when making oatmeal lace cookies
+ Step 1: Preheat the oven to 350F. Line a baking sheet with parchment paper.
+ Step 2: Melt the butter and sugar: Place the butter and brown sugar in medium saucepan over medium heat. Warm, stirring frequently, until the butter and brown sugar melt into a thick brown paste.
It’s fine if you see some streaks or puddles of separated butter; the butter and sugar don’t need to fully combine.
+ Step 3: Mix in the flour: Remove the pan from heat and stir in the flour, vanilla, and salt. The batter will be very thin. Set aside for 10 minutes to cool.
+ Step 4: Mix in the egg and oats: Once the liquid has cooled (it’s OK if it is still warm, just not piping hot), add the egg and mix with a fork until incorporated. Add the oats and stir until well distributed.
+ Step 5: Divide and shape the cookies: Spoon 1 tablespoon of the batter onto the baking sheet, leaving about 2 inches or more of space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer. If you don’t have enough room on one baking sheet, bake the cookies in batches.
+ Step 6: Bake the cookies: Bake in the oven for 8 minutes or until the edges of the cookies start to turn dark golden brown. Remove from the oven and let the cookies cool completely on the parchment paper. The cookies should peel easily from the parchment, but use an offset spatula if any are sticking.
Store in an airtight container for up to 3 days between sheets of parchment paper.
Our reader Nidha Burhan comment: “Hi. The brown sugar just wouldn’t melt into the butter. I tried twice. Oatmeal Lace Cookies tasted good though I couldnt get the lace effect.” Really happy! Thank you so much! Dont’ forget follow us to get new recipes! Thank you!