Crispy Oatmeal Lace Cookies
Delicate, buttery, and shatter-crisp oatmeal lace cookies with a rich toffee flavor. An elegant addition to any holiday dessert table!
Ingredients
- 1/2 cup Unsalted butter melted and warm
- 1 cup Light brown sugar packed
- 1 cup Quick-cooking oats do not use old-fashioned rolled oats
- 2 tbsp All-purpose flour
- 1/4 tsp Salt
- 1 large Egg beaten
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats (this is critical to prevent sticking).
- In a large mixing bowl, whisk together the warm melted butter and packed light brown sugar until smooth and glossy.
- Stir in the quick-cooking oats, all-purpose flour, and salt until the dry ingredients are moistened.
- Add the beaten egg and vanilla extract, stirring until the batter is completely combined and uniform.
- Drop the batter by scant half-teaspoonfuls onto the prepared baking sheets. You must leave at least 3 inches of space between each cookie because they spread out significantly.
- Bake for 6-8 minutes, or until the cookies are flat, lacy, web-like, and a rich golden brown.
- Remove the baking sheets from the oven and let the cookies cool directly on the pan for a full 5 minutes to firm up.
- Use a thin metal spatula to carefully transfer them to a wire rack to cool completely.
Notes
Parchment is Critical: Never put this batter on a bare or greased metal pan, or the cookies will permanently glue themselves to the surface. Respect the Size: Use a scant half-teaspoon for each cookie. If you scoop too much batter, they will melt together into one massive sheet. Oat Type: Quick-cooking oats are required. Whole rolled oats are too large for the delicate lace pattern. Storage: Store in an airtight container at room temperature with parchment between layers for up to 5 days. Keep away from humidity!
