Delightfully crisp and caramelized, these oatmeal lace cookies boast a buttery, sweet flavor with a hint of vanilla. Their lacy, golden edges and perfect round shape makes them an irresistible treat that melts in your mouth with each bite.
For an extra touch, melted chocolate is drizzled overtop these cookies to give them not only a touch more sweetness but also a beautiful appeal!
Can we just take a moment to appreciate how pretty these cookies are?
Okay, thank you.
Lace cookies are thin, crunchy cookies that are known for their delicate (or “lacy”) appearance.
You can absolutely make the base of these oatmeal lace cookies by itself, though the drizzle of chocolate really adds an extra pizazz!
Only 8 ingredients are needed for this recipe:
- Unsalted butter: Provides richness and flavor to the cookies. It also helps to create a crisp texture as the cookies spread and thin out during baking.
- Light brown sugar: Adds sweetness and a hint of molasses flavor, complementing the oats and other ingredients. The brown sugar’s moisture also helps keep the cookies chewy and caramelizes during baking for a delicious, golden color.
- Pure vanilla extract: Enhances the overall flavor of the cookies, adding a warm, aromatic note that complements the brown sugar and oats.
- Old-fashioned rolled oats: The star ingredient, providing texture, chewiness, and a nutty flavor to the cookies. They also contribute to the characteristic lacy appearance of the cookies.
- All-purpose flour: Acts as a binding agent, providing structure to the cookies. It helps to hold the ingredients together and gives the cookies their shape.
- Salt: Balances the sweetness and enhances the flavors of the other ingredients. A small amount of salt can make the flavors pop and provide a more complex taste.
- Egg: Acts as a binder, holding the ingredients together. The egg also adds moisture and richness, contributing to the overall texture of the cookies.
- Chocolate: Optional for the drizzle. You can use a couple squares of an almond chocolate bark, or keep it nut-free by using chocolate chips or your favorite chocolate bar.
Refrigerating the dough for 30 minutes is important so they can hold their shape and won’t spread *too* much, but they will still spread quite a bit while baking.
Because of that, you’ll want to space them pretty far apart on a cookie sheet. Try only 6 at a time!
Since they are thin cookies, you can eat several at once! That’s how it works, right?
Prefer a softer kind of cookie? Try these chewy chocolate chip cookies (with or without the extra surprise fruity ingredient!) or these key lime pie cookies!
Oatmeal Lace Cookies with Chocolate Drizzle
Delightfully crisp and caramelized, these oatmeal lace cookies boast a buttery, sweet flavor with a hint of vanilla. Their lacy, golden edges and perfect round shape makes them an irresistible treat that melts in your mouth with each bite.
For an extra touch, melted chocolate is drizzled overtop these cookies to give them not only a touch more sweetness but also a beautiful appeal!
Ingredients
- 1 cup old-fashioned rolled oats
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg, beaten
- 2 cubes chocolate almond bark (or 1/4 cup chocolate chips), melted
Instructions
- 1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, mix 1 cup old-fashioned oats, 2 tablespoons all-purpose flour, ½ teaspoon salt.
3. Melt ½ cup unsalted butter in a medium saucepan over medium heat. Once melted, remove from heat and stir in 1 cup brown sugar and 1 teaspoon pure vanilla extract until smooth.
4. Pour the butter mixture into the dry ingredients and stir until well combined. Add the beaten egg and mix thoroughly.
5. Cover and refrigerate for 30 minutes to allow the cookies to hold their shape better.
6. Using a ½ tablespoon scoop to measure out the batter, create rounded balls of batter and drop them onto the prepared baking sheets, leaving about 3 inches of space between each cookie as they will spread during baking.
7. Bake in the preheated oven for 8 - 10 minutes or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, the cookies should be crispy and delicate. Drizzle melted chocolate over the tops of the cookies and allow the chocolate to set.
Notes
Store in an airtight container to keep them crisp.
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Nutrition Information:
Yield:
18Serving Size:
1 cookieAmount Per Serving: Calories: 68Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 68mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 1g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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