These Oatmeal Lace Cookies are the heavenly light delight you never knew you were missing–and take only 20 minutes to whip up! Overtones of brown sugar caramel blend perfectly with chewy oats and a crisp crunch.
What’s crispier than a newly-minted $10 bill, tastier than Chris Hemsworth lounging shirtless on the set of Thor: Ragnarok, and even sweeter than coming home to a hot shower & homemade quesadillas (courtesy of the one and only Wallflour Boy)?
100% these Oatmeal Lace Cookies. Friends, bookmark these now and thank me later–20 minutes later, to be exact!
Taste, texture, time. These cookies have it all. (And now you can, too!)
Now if you know me at all, you know that I love my cookies: Chocolate Truffle, DoubleTree Chocolate Chip, Scottish Shortbread, and the list goes on. But if you’re looking for a cookie that falls far from the (Double)tree, these Oatmeal Lace Cookies are absolutely born to impress.
They’re crispy, chewy-centered, and so light that winged cherubs probably enjoy them for breakfast every morning. The first time I tried this recipe, I admittedly broke quite a few while transferring them from baking sheet to cooling rack–they’re so delicate!–but then I’d toss the pieces into my mouth and they’d melt instantly, leaving behind no proof except the sweet caramel tones on my tongue.
If a cookie disappears while being transported from oven to serving dish, did it ever really exist? Only Cookie Monster knows.
If you have enough time to binge-watch the latest Loki episodes or (heck) even read this blog post, then drop everything for 20 minutes and whip up a batch of these Oatmeal Lace Cookies now. I promise that Tom Hiddleston and I will still be here when you get back (though I can’t guarantee all your cookies will!).
- 1 cup butter
- 2 1/4 cups brown sugar, packed
- 2 1/4 cups rolled oats
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 375 degrees F. Line baking sheet with silicone baking mat or parchment paper and set aside.
- In a large saucepan, melt butter and brown sugar together over medium heat, stirring frequently. Stir in remaining ingredients until combined, then remove from heat.
- Drop cookie batter by the teaspoonful onto prepared baking sheet, taking care to leave at least 2 inches between each batter drop. (Batter will be quite thin/runny. This is okay!)
- Bake in preheated oven for 5-7 minutes, until cookies are golden brown and just set. Be careful not to overcook!
- Allow cookies to sit on cookie sheet for approximately one minute (so that they set slightly), then quickly and gently transfer them to a cooling rack. Allow to cool completely before serving and enjoying.