Description
These delicate, crispy oatmeal lace cookies are a cherished family heirloom. Thin, buttery, and caramelized with a hint of vanilla, they melt in your mouth. Perfect for holiday trays or tea time.
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For optional drizzle:
- 1/4 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a bowl, mix oats, sugar, melted butter, egg, flour, vanilla, and salt until fully combined.
- 3. Drop 1/2 teaspoonfuls of batter 3 inches apart (cookies spread dramatically!).
- 4. Bake 8-10 minutes until golden brown and lacy. Let cool 2 minutes on sheet, then transfer to a rack.
- 5. Optional drizzle: Melt chocolate chips with coconut oil (20 sec bursts in microwave), then pipe over cooled cookies.
Notes
Store in an airtight container with wax paper between layers. Batter can be refrigerated for up to 3 days; let soften before baking. For uniform size, use a small cookie scoop.