How to Make Oatmeal Lace Cookies | Simple and Easy Recipe

Oatmeal Lace Cookies are such a sweet treat, they are chewy in the center and caramelized crunchy on the outside; they remind me of toffee. If you love browned butter, this is a cookie that you don't want to miss out on! They might be really thin unlike your conventional cookie but they lack nothing. The ingredients are very basic and the method of preparation is quite easy and you happen to get A LOT of cookies out of this simple batter so hopefully you have someone to share them with! Let me show you how to make these delicious cookies, step by step and I'll also have the video linked so you can watch it if you prefer. Let's go!

Supplies

Step 1: Ingredients

1 cup butter
2 1/4 cup brown sugar packed
2 1/4 cup rolled oats
3 Tablespoon flour
1 teaspoon salt
1 teaspoon vanilla
1 egg
Weight Converter (if you need help converting the measurements)

Step 2: Preheat Oven and Prepare Baking Sheets

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicon baking mats. I am using parchment paper with this recipe but use what you have in your kitchen.

Step 3: Brown Butter

Brown butter and brown sugar in a saucepan over medium heat, stirring often, until butter has melted and turned brown. Take off heat.

Step 4: Mix Dry Ingredients

In a large bowl, stir in oats, flour, and salt until combined.

Step 5: Add Wet Ingredients

Add the browned butter, vanilla and egg and stir the mixture until everything is incorporated. The mixture will be loose and shouldn't hold its shape like a traditional cookie batter.

Step 6: Add Cookies to Baking Sheet

Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread. They will completely flatten out.

Step 7: Bake

Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.

Step 8: Cool

Allow to cool on the cookie sheet for 30 seconds and remove onto cooling racks to cool completely once they rested a total of 2 minutes (they should easily come off the parchment paper without breaking). Store in an airtight container. Enjoy!