Oatmeal Lace Cookies
Oatmeal Lace Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1 cup rolled oats
- 1/4 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F. Line two large baking sheets with silicone baking mats or parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the unsalted butter over medium heat.
⏱️ 2 min
- 3
Add the packed light brown sugar to the melted butter. Stir continuously until the sugar is fully dissolved and combined with the butter, forming a thick, dark, caramel-like sauce. This should take about 3-5 minutes.
⏱️ 5 min
- 4
Remove the saucepan from the heat. Stir in the rolled oats and all-purpose flour until well combined with the sugar mixture.
⏱️ 2 min
- 5
Add the large egg and vanilla extract to the mixture. Stir thoroughly until all ingredients are fully incorporated and form a cohesive, gooey dough.
⏱️ 3 min
- 6
Drop small, spoonful-sized portions (about 1 teaspoon each) of the dough onto the prepared baking sheets, leaving plenty of space (about 3-4 inches) between each cookie as they will spread significantly.
⏱️ 5 min
- 7
Bake for 8-10 minutes, or until the cookies are golden brown, thin, and lacy. The edges should be crispy and the centers slightly chewy.
⏱️ 10 min•🌡️ 350
- 8
Immediately upon removing the baking sheets from the oven, use a small round cookie cutter (about 1 1/2 to 2 inches in diameter) to gently perfect the circular shape of the warm cookies. This step is optional but helps create uniform cookies.
⏱️ 3 min
- 9
Allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. They will crisp up as they cool.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oatmeal Lace Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1 cup rolled oats
- 1/4 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F. Line two large baking sheets with silicone baking mats or parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the unsalted butter over medium heat.
⏱️ 2 min - 3
Add the packed light brown sugar to the melted butter. Stir continuously until the sugar is fully dissolved and combined with the butter, forming a thick, dark, caramel-like sauce. This should take about 3-5 minutes.
⏱️ 5 min - 4
Remove the saucepan from the heat. Stir in the rolled oats and all-purpose flour until well combined with the sugar mixture.
⏱️ 2 min - 5
Add the large egg and vanilla extract to the mixture. Stir thoroughly until all ingredients are fully incorporated and form a cohesive, gooey dough.
⏱️ 3 min - 6
Drop small, spoonful-sized portions (about 1 teaspoon each) of the dough onto the prepared baking sheets, leaving plenty of space (about 3-4 inches) between each cookie as they will spread significantly.
⏱️ 5 min - 7
Bake for 8-10 minutes, or until the cookies are golden brown, thin, and lacy. The edges should be crispy and the centers slightly chewy.
⏱️ 10 min•🌡️ 350 - 8
Immediately upon removing the baking sheets from the oven, use a small round cookie cutter (about 1 1/2 to 2 inches in diameter) to gently perfect the circular shape of the warm cookies. This step is optional but helps create uniform cookies.
⏱️ 3 min - 9
Allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. They will crisp up as they cool.
⏱️ 5 min