Description
Make delicate oatmeal lace cookies that spread thin, develop crisp edges, and maintain a chewy center using this straightforward recipe.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats (not instant)
- 1/2 cup finely chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper; do not use silicone mats or grease the sheets.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until just combined.
- In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
- Stir in the rolled oats and chopped nuts, if using. The dough will be soft.
- Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them at least 3 inches apart because they spread significantly.
- Bake for 8 to 10 minutes. The edges should be deeply golden brown and lacy, and the centers will look slightly soft.
- Remove the sheets from the oven. Let the cookies cool on the baking sheet for 2 minutes to set their shape.
- Carefully transfer the cookies to a wire rack to cool completely. They will crisp up as they cool.
Notes
- For the best lace effect, use parchment paper only. Silicone mats prevent the cookies from spreading properly.
- Do not overbake; removing them when the edges are dark golden ensures a chewy middle.
- If you want a chocolate drizzle, melt 4 ounces of semi-sweet chocolate and drizzle it over the completely cooled cookies.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 45
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
- Cholesterol: 20