Oatmeal Lace Cookies are delicate, thin, and irresistibly crisp treats with a subtle caramelized flavor. These cookies spread out beautifully while baking, forming a lacy pattern that’s as charming as it is delicious. Perfect with a cup of tea or as a light dessert, they’re quick to whip up and always impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup (1 stick) unsalted butter
⅔ cup light brown sugar (or regular sugar)
1 tablespoon milk
½ teaspoon vanilla extract
½ cup old-fashioned rolled oats
2 tablespoon all-purpose flour
Pinch of salt (optional)
Directions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Melt the butter in a saucepan over low heat. Remove from heat and stir in the brown sugar, milk, and vanilla extract until smooth and combined.
Add the oats, flour, and a pinch of salt if using. Stir just until everything is mixed — don’t overwork the dough.
Drop teaspoons of batter onto the baking sheets, spacing them 2 to 3 inches apart because they spread a lot while baking.
Bake for 6 to 8 minutes, watching closely for golden, lacy edges. The cookies bake quickly, so keep an eye on them.
Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them carefully to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 small cookies, depending on how big I scoop the dough. Preparation takes about 10 minutes, and baking takes around 6 to 8 minutes per batch. Including cooling time, the whole process takes roughly 25 to 30 minutes.
Variations
I enjoy experimenting with these cookies:
For a chocolate twist, I sandwich two cookies together with melted chocolate.
To add some crunch, I mix in a tablespoon of finely chopped pecans before baking.
For a gluten-free option, I swap the all-purpose flour for oat flour or almond flour.
Storage/Reheating
I store these cookies in an airtight container at room temperature, and they stay crisp for up to a week. If they lose their crispness, I warm them in a 300°F oven for a few minutes to restore that perfect lace texture. I don’t recommend freezing them because they can lose their delicate texture after thawing.
FAQs
How thin do the cookies spread during baking?
They spread quite a bit, so it’s important to space the dough drops at least 2 to 3 inches apart to prevent them from merging into one another.
Can I use quick oats instead of rolled oats?
I recommend sticking to old-fashioned rolled oats because quick oats can alter the texture, making the cookies less lacy and crisp.
What if I don’t have brown sugar?
Regular granulated sugar works fine, but brown sugar adds moisture and a deeper caramel flavor that I really like in this recipe.
Can I make the dough ahead of time?
I prefer to bake these cookies fresh, but if needed, I can prepare the dough and refrigerate it for a few hours before baking. Just be sure to bring it back to room temperature for easier dropping onto the sheets.
How do I make these cookies thicker?
Since these cookies are naturally thin and lacy, if I want a thicker cookie, I add a bit more flour or use less butter. But that changes the signature texture somewhat.
Conclusion
Oatmeal Lace Cookies are one of my favorite quick and elegant treats — buttery, crisp, and full of subtle sweetness. They come together easily and offer endless opportunities to personalize with mix-ins or fillings. Whether I’m making a simple afternoon snack or a fancy dessert, these cookies never disappoint. Give them a try and you might find they become a staple in your baking rotation, just like they did for me.
Recipe:
Oatmeal Lace Cookies
- Total Time: 25-30 minutes
- Yield: About 24 small cookies
- Diet: Vegetarian
Description
Oatmeal Lace Cookies are delicate, thin, and irresistibly crisp treats with a subtle caramelized flavor. They form a beautiful lacy pattern while baking and are perfect with tea or as a light dessert.
Ingredients
½ cup (1 stick) unsalted butter
⅔ cup light brown sugar (or regular sugar)
1 tbsp milk
½ tsp vanilla extract
½ cup old-fashioned rolled oats
2 tbsp all-purpose flour
Pinch of salt (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a saucepan over low heat. Remove from heat and stir in the brown sugar, milk, and vanilla extract until smooth and combined.
- Add the oats, flour, and a pinch of salt if using. Stir just until everything is mixed — don’t overwork the dough.
- Drop teaspoons of batter onto the baking sheets, spacing them 2 to 3 inches apart because they spread a lot while baking.
- Bake for 6 to 8 minutes, watching closely for golden, lacy edges. The cookies bake quickly, so keep an eye on them.
- Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them carefully to a wire rack to cool completely.
Notes
These cookies spread significantly during baking, so space dough drops 2 to 3 inches apart.
Use old-fashioned rolled oats for the best texture; quick oats can make cookies less crisp.
Regular granulated sugar can be used instead of brown sugar but will alter flavor and moisture.
For thicker cookies, add more flour or reduce butter, though texture will change.
Store in an airtight container at room temperature for up to a week; warm in a 300°F oven to restore crispness.
Not recommended to freeze due to delicate texture loss.
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes per batch
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 5g
- Sodium: 20mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
