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These are beautiful, delicate oatmeal lace cookies with hints of caramel and an irresistible crunch! These easy lace cookies are crispy and light as air.
Oatmeal Lace Cookies are easy drop cookies that only require a little bit of patience. One of my parents’ friends would send a little tin filled with these delicate, crunchy, sweet cookies every year. This lace cookie recipe is Mrs. Ledford’s.
The sugar caramelizes while baking and combines with the oats to produce a magical flavor. I personally think they taste even better frozen! Make a batch of these lace cookies to serve with soft gingerbread cookies, crescent cookies, brown butter chocolate chip cookies and linzer cookies!
Table of Contents
What are lace cookies?
Oatmeal lace cookies are drop cookies made from a thin oatmeal batter that is dropped by the ½ teaspoon on baking sheets. The cookies spread and caramelize while baking for a thin cookie that resembles lace!
- All-Purpose Flour: There is barely any all-purpose flour in this recipe. Truth be told I break all my own measuring rules and I dip a tablespoon measure right into the flour bag, level it off and dump it in. If you tell anyone, I’ll deny it!
- Quick Oats: I used quick oats for a completely uniform batter, but you could also use rolled oats that you’ve processed or not. It depends on the finished texture that you want.
- Granulated Sugar: Granulated sugar is here for sweetness and is in perfect proportion to the butter and flour.
- Kosher Salt: Kosher salt is lass salty than table salt and a teaspoon weighs less than other finer ground varieties. It heightens the flavor here and will keep your cookies from tasting dull or flat.
- Melted Butter: It is critical that the melted butter for this recipe is hot! It helps dissolve the sugar and make a cohesive batter that will spread during baking.
- Whole Egg: The eggs are here to add fat, moisture and leavening. The fat from the yolk adds richness and helps keep the cookies chewy. Beating in the eggs just enough will add a little or a lot of leavening depending on the desired texture. Eggs also emulsify the batter and keep everything texturally perfect.
- Vanilla Extract: Vanilla Extract adds a beautiful flavor itself but it also boosts the flavor of other ingredients around it.
- Gluten Free: To make these lace cookies gluten free make sure your oats are gluten free and substitute gluten free all-purpose flour for the wheat all-purpose flour. I always use Cup 4 Cup because it has the best texture.
- Rolled Oats: Use any type of oat that you want. I use quick cooking oats for a smooth batter, but rolled oats will give a nice texture to the final lace cookies.
Frequently Asked Questions
Store baked cookies in an airtight container at room temperature or in the freezer. Layer the cookies between waxed paper or parchment. Do not store with any other cookies or they will absorb the moisture and soften.
Oatmeal lace cookies will keep up to a month at room temperature or several months frozen.
Oatmeal lace cookies freeze perfectly. I love to eat them straight from the freezer but you could also allow them to thaw at room temperature.
You can make as large a batch as you would like. Each lace cookie only uses a 1/2 teaspoon of batter, so really your only limit is your patience!
Growing up we received a small tin of these cookies as a gift every Christmas and they arrived remarkably intact. I don’t know what her secret was because the year I shipped these to friends and family, they all received oatmeal lace cookie crumbs.
The batter bakes best as soon as it is prepared! There is no need to chill the batter before scooping. If you would like to make it ahead or in batches, then allow the batter to come to room temperature before proceeding. Chilled batter will produce thicker, less lacy cookies.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
- Preheat your oven to 325° and line several baking sheets with aluminum foil (shiny side up).
- I have very hearty rolled oats and so I processed mine in the food processor just to break them down some.
- Mix oats, flour, sugar and salt in a large bowl. Pour very hot melted butter over the flour mixture and stir until the butter has coated everything and the sugar has dissolved. Add the eggs and vanilla; stir well.
- Drop ½ teaspoons of the batter 2 inches apart on ungreased foil lined sheets.
- Bake 1 sheet at a time 10-12 minutes, rotating sheet halfway through, until they turn a golden brown. Let cool on pan on a wire rack.
- When cool they will peal effortlessly off the foil!
- Store in an airtight container and don’t forget to hide a secret stash for you! You earned it!