This oatmeal lace cookie recipe yields thin and chewy cookies with a crisp edge and buttery brown sugar taste! Next, try my one-bowl chewy oatmeal chocolate chip cookies for a thicker cookie.
- What are lace cookies?
- They’ll be super thin
- These lace cookies are chewy!
- Ingredients for lace cookies
- Leave room for the cookies to spread
- Why not add a little chocolate?
- Chewy Oatmeal Lace Cookies
- What is the secret to chewy cookies?
- Why aren t my oatmeal cookies chewy?
- What is Sweden’s Dinkel cookies?
- Why do my oatmeal cookies get hard?
- How do I get my cookies soft and chewy?
- What flour is best for chewy cookies?
- What flour is best for cookies?
- Why are my cookies fluffy and not chewy?
- What does cornstarch do to cookies?
Lace cookies derive their name from their lace-like appearance. They are also frequently cooked with little to no flour and are exceedingly thin and crunchy. And, as much as I like them, I wanted them to be chewy!
I’ve never been a fan of really delicate cookies since it means I’ll create a mess when I eat them. Cookie crumbs all over the shirt, ugh.
You want these oatmeal lace cookies to be as thin as possible while yet having gaps. The batter caramelizes and the sugar bubbles to form very little gaps as they bake.
They’ll be super thin
They will spread even further during baking and become very thin cookies. I’m not kidding. Quite thin. You could assume you did something wrong if you weren’t expecting it.
Nevertheless, you have not. You’ve done an excellent job. They’ll be chewy with a crispy edge if you bake them for around 8 minutes (depending on your oven performance).
Bake them for a few more minutes if you want them to be less chewy and more crisp overall. That is entirely up to your particular choice. They may be crisper this way, but they will not be sharp when you bite into them, if you know what I mean. I did not create the recipe for it.
Some lace cookie recipes use little to no flour, while others use almond flour (aff link). In this recipe, we’ll use a modest quantity of all-purpose flour as well as old-fashioned oats.
- unseasoned butter
- Brown sugar, dark
- Flour, all-purpose (can substitute 1:1 gluten free flour)
- Authentic vanilla extract
- Old-fashioned oats, often known as rolled oats (can substitute gluten free oats)
- Dark chocolate drizzle (optional, but very recommended!)
Since you’ll only be baking a few of cookies per baking sheet for each batch, create plenty of space on your countertops for them to cool.
My C-Rex (Cookie Rex, thank you very much) is excitedly anticipating the cooled cookies, as you can see in the image below.
Why not add a little chocolate?
The next topic of conversation: a chocolate drizzle. These cookies with a little drizzle of chocolate on top are a personal favorite of mine. That gives it a little something something.
I prefer them without it, but something about having a tiny touch of chocolate in each mouthful kicks it up a level for me.
Even if you’re not a chocolate fan, you can’t deny that flinging a pastry bag about while dripping chocolate into cookies is entertaining. It’s simply for fun.
Stack them high and dare yourself not to devour all 10 at once. You’ll attempt to justify it since they’re so thin, but I guarantee you’ll be sorry.
They’ll taste tasty, but your tummy will not be pleased if you eat that much butter and sugar at once.
Chewy Oatmeal Lace Cookies
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
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- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- Small saucepan
- Scooping cookies
- butter cupunsalted
- 1 cup packed dark brown sugar
- 2 tbsp all-purpose flour, may be substituted 1 to 1 gluten-free flour
- 1 tsp pure vanilla extract
- 1 room temperature egg
- 1 cup rolled oats, commonly known as old fashioned oats, may be used in place of gluten free oats.
- Drizzling dark chocolate (optional)
- Preheat the oven to 350 degrees Fahrenheit. Set aside two baking sheets lined with parchment paper.
- 1 cup dark brown sugar, 2 cups unsalted butter
Melt butter and brown sugar in a medium saucepan over medium heat. Whisk regularly until everything is blended and thick.
- a teaspoon of salt
Take the pan from the heat and stir in the flour, vanilla, and salt. Let to cool for approximately 10 minutes after whisking together.
1 teaspoon pure vanilla essence, 2 tablespoons all-purpose flour
- Whisk in the egg to mix.
- 2 cups oats, rolled
Whisk in the oats until fully blended and all of the oats are covered.
- Drop batter onto baking sheets using a tiny cookie scoop (1 tablespoon). Spread the batter into a thin layer using the back of the scoop or a spoon. Note: You want to give plenty of space for the cookies to spread when baking, therefore I never bake more than 6 cookies per baking sheet to be safe. You’ll need a new piece of parchment paper each time, so alternate baking sheets until you’ve used up all the batter.
- Bake for 8 minutes, one sheet at a time, or until the edges begin to turn golden brown.
- Let to cool fully on parchment paper (but you can slide the baked cookies on the paper over to wire racks to cool completely while you reuse the baking sheet for your next batch).
- Drizzle with melted dark chocolate and let aside to set fully. Enjoy!