Cookies with Chewy Oatmeal Lace

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?

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).

These lace cookies are chewy!

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.

Ingredients for lace cookies

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
  • Salt
  • Egg
  • Old-fashioned oats, often known as rolled oats (can substitute gluten free oats)
  • Dark chocolate drizzle (optional, but very recommended!)

Leave room for the cookies to spread

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

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Prep Time: 15mins
Cook Time: 8mins
Total Time: 40mins
Servings: 18to 22 cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These oatmeal lace cookies are thin and chewy with a crisp edge and buttery brown sugar flavor!


  • Baking pans
  • Silicone nonstick mat
  • Paper made with parchment (precut)
  • Small saucepan
  • Whisk
  • 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
  • teaspoonsalt
  • 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.
    1 egg
  • 2 cups oats, rolled

    Whisk in the oats until fully blended and all of the oats are covered.
    1 1

  • 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!
    Chocolate, dark


Can be stored in an airtight container for up to a week.

Nutrition Facts

Calories: 124kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 73mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 17mg | Iron: 1mg


What is the secret to chewy cookies?

Let the Dough to Rest Resting your cookie dough in the fridge is a hidden baker’s tip. Resting it for at least an hour will assist to evaporate part of the water and boost the sugar content, keeping your cooked cookies chewy.

Why aren t my oatmeal cookies chewy?

Take cookies out of the oven while they are still slightly underdone, which frequently means they will droop over the edge of a spatula. Smooth cookies should have gently browned edges and wet crevices.

What is Sweden’s Dinkel cookies?

Lace Cookies, also known as Swedish Dinkel (Spelt) cookies, are a crispy delicate oat delicacy that can be seen through like lace. This Swedish Dinkel Lace Cookies recipe calls for rolled oats, baking powder, butter, golden syrup, and wholegrain spelt flour, as well as dark brown sugar for an additional caramel flavor.

Why do my oatmeal cookies get hard?

Overmixing causes the gluten in the wheat to form, resulting in difficult cookies. If the recipe does not call for an electric mixer, use a wooden spoon to combine the dry ingredients. When dry ingredients, such as flour, are “scooped” straight into the measuring cup from the container, they compress or get packed.

How do I get my cookies soft and chewy?

Cornstarch aids in the production of soft and thick cookies. A moister, softer cookie emerges from using more brown sugar than white sugar. An additional egg yolk improves the chewiness. The cookies have a bakery-style textural thickness because the cookie dough balls are tall and bumpy rather than broad and smooth.

What flour is best for chewy cookies?

When I want a chewy texture, I use bread flour. More gluten is produced when the protein concentration increases.

What flour is best for cookies?

Pastry flour is an unbleached wheat flour with protein levels that fall halfway between cake flour and all-purpose flour (8 to 9 percent). Pastry flour has the right blend of flakiness and softness, making it great for pies, tarts, and numerous cookies.

Why are my cookies fluffy and not chewy?

Q: How come my cookies are so fluffy and cakey? Too much air is whipped into the dough. The fluffy texture you desire in a cake is achieved by pounding a lot of air into room temperature butter and sugar, and the same is true for cookies. Don’t overwork the butter and sugar while creaming them together.

What does cornstarch do to cookies?

Cornstarch adds a crumbly and delicate dessert-like texture to cake, cookie, pie filling, and shortbread recipes. Cornstarch is commonly used as an anti-caking agent in the food industry.

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