Get the Recipe: Oatmeal Lace Cookies
These oatmeal lace cookies are thin, crisp, buttery, and absolutely irresistible. With their delicate lace pattern and rich caramel flavor, they look fancy but are actually very easy to make.
Ingredients
- ¼ cup (57 g) unsalted butter
- 6 Tablespoons (75 g) packed light brown sugar
- ¼ cup (85 g) light corn syrup
- ½ teaspoon (2.5 ml) pure vanilla extract
- ⅛ teaspoon (0.76 g) salt
- 3 Tablespoons (23 g) all-purpose flour, sifted
- ½ cup (45 g) quick cooking oats, not old fashioned
- 1 ½ teaspoons (7.5 ml) heavy cream
Instructions
- Preheat oven to 350 F. Line a baking sheet with a silpat mat. Set aside.
- In a medium saucepan over medium heat, bring butter, brown sugar and corn syrup to a low boil. Stir frequently.
- Turn off the heat and beat in the vanilla, salt, flour, oats and cream. Mix until smooth.
- Use a teaspoon to scoop rounded balls of dough and transfer to the prepared baking sheet. Generously space the balls of dough 3 inches apart on the pan.
- Bake 6 to 7 minutes or until the cookies are deep golden brown in color and no longer bubbling.
- Let the cookies cool for 1 to 2 minutes, then use a wide metal spatula to transfer wire cooling rack. If the cookie starts to bunch or tear, wait another 30 seconds for it to cool before trying again to slide the spatula under.
Notes
Climate note: Do not bake lace cookies on a humid day as this will make the cookies chewy instead of caramelized and brittle. A dry day is preferred.
Cooling tip: If the cookies cool too much on the pan, return them to the oven for 1 minute to re-soften.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze completely cooled cookies in an airtight container or freezer bag for up to 1 month.
Serving: 1cookie, Calories: 37kcal, Carbohydrates: 6g, Protein: 0.3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 12mg, Potassium: 9mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 48IU, Vitamin C: 0.002mg, Calcium: 4mg, Iron: 0.1mg