Oatmeal Lace CookiesAhhh, Oatmeal Lace Cookies. So pretty. So crispy. They get their name from the fact that they are so delicate, you can almost see through them – like lace. Fancy! 

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

 

 

Oatmeal Lace Cookies

Prep Time: 1 Hour 20 Mins | Cooking Time: 10 Mins
Total Time:
Ingredients:

  • 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 
Directions:

  1. 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.
  2. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 
  3. 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. 
  4. 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.)

8 Thoughts on “Oatmeal Lace Cookies

  1. After a grand fairy cake failure on Sunday, I think I need something this simple to reassure me my cooking skills have not vapourised. Going to make these on New Year’s Day. They will make a nice sweet change to the endless cheese straws I baked before Christmas.

    • Emily Clifton on December 31, 2013 at 11:25 am said:

      Ha, a grand fairy cake failure sounds like a great title for a rom-com. I’m sure it wasn’t fun though. I’m sure these will go better.

  2. Victoria on December 31, 2013 at 7:11 am said:

    Looks delicious.

  3. Natasha on December 31, 2013 at 5:42 pm said:

    Hi there, would love to try out the recipe but can’t see it. Can you pls highlight the link? Thanks

  4. they look yummy!

  5. Baked these today. A grand biscuit! My only question is the vanilla extract. I used a teaspoon, not a tablespoon, and they are still a bit more vanilla flavoured than I’d expect. Is this a US/UK spoon translation failure, or is US extract weaker? This is the stuff I use: http://www.lakeland.co.uk/5650/Vanilla-Extract . I still love them, but would probably halve or even leave out the vanilla next time. Thanks for the recipe. :-)

    • Emily Clifton on January 1, 2014 at 5:40 pm said:

      Hi Julie,

      Glad you liked them. They are definitely meant to have a subtle vanilla flavor since they are so simple (no chocolate, nuts, jam etc) but our batch didn’t have a very strong vanilla taste. It’s definitely possible that uk extract is stronger. I’m going to do a little research and possibly adapt the recipe.

      Thanks for the feedback!

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