Description
These Oatmeal Lace Cookies are a delicate and crisp treat, characterized by their thin, golden-brown appearance and intricate texture. Made with rolled oats, butter, and sugar, they offer a sweet, buttery flavor with a satisfyingly light crunch. Each cookie bakes to a beautiful, translucent finish, making them an elegant addition to any dessert spread or a delightful accompaniment to a cup of tea.
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 1 cup (90g) quick-cooking rolled oats
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium saucepan, melt butter over medium heat. Stir in granulated sugar and milk until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in vanilla extract.
- In a separate bowl, whisk together quick-cooking rolled oats, all-purpose flour, and salt.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Drop small spoonfuls (about 1 teaspoon each) of batter onto the prepared baking sheets, ensuring they are spaced at least 3-4 inches apart as they will spread significantly.
- Bake for 8-10 minutes, or until the edges are deeply golden brown and the centers are bubbly and set. Watch carefully as they can burn quickly due to their thinness.
- Let the cookies cool on the baking sheet for 2-3 minutes to firm up slightly before carefully transferring them to a wire rack to cool completely. They will become crisp as they cool.
Notes
For the best “lace” effect, ensure cookies are spaced far apart on the baking sheet to allow for maximum spread.
Baking time can vary; keep a close eye on the cookies as they can go from perfectly golden to burnt very quickly.
Allowing the cookies to cool completely on a wire rack is essential for achieving their signature crisp texture.
Store cooled cookies in an airtight container at room temperature for up to one week.
For an extra touch, dip half of each cooled cookie in melted dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes (for multiple batches)
Nutrition
- Calories: 85
- Fat: 4g
- Carbohydrates: 12g
- Protein: 1g