I actually have two different recipes that I use for Lace cookies (I’ll blog the other one another time) but I like this version for the holidays because it makes a slightly less fragile cookie. That means you can actually give them as gifts without worrying that they will become a pile of oat dust by the time someone receives them. “Enjoy!” (Opens box, sees a mound of crumbs). “Um…thanks?” (gives to dog).
Oatmeal Lace Cookies
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
- Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Roll 1 tablespoon of dough into a ball. Place dough ball on baking sheet, spacing 3 1/2 inches apart (cookies will spread during baking). Repeat until sheet is full. Use the bottom of a drinking glass or a measuring cup to flatten cookies to 1 1/2-inch rounds.
- Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely. (Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)