Years ago, my sister gave me a gift of lace cookies from Holland. I’ve never forgotten how good they were and finally found a recipe that tastes just like those I had so long ago.
These Oatmeal Lace Cookies are incredible! A little crispy, a little chewy, and a layer of chocolate in the middle of it all. They’re buttery and irresistible.
Even though the ingredients are simple and it only takes a few minutes to put together, it makes so many cookies that there’s a time investment putting them on the cookie sheets, peeling them off after cooled and then slathering that good chocolate between them.
But the final result is definitely worth it!
They’re delicate in a way, but are also rich and substantial. If you can’t tell, I really love these cookies.
Another thing I like about Oatmeal Lace cookies is that people will think you’re a gourmet baker when you present these. They’re so delicate and pretty.
Use these cookies on a Christmas cookie plate, or any time of the year for a special celebration. Besides looking great, they taste amazing.
- 1 C butter
- 2 1/4 C light brown sugar, packed
- 2 1/4 C oatmeal
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 egg, lightly beaten
- 1 tsp vanilla
- 2 C semisweet chocolate chips
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Heat butter and brown sugar together in a 2-quart saucepan over medium-low heat, stirring frequently until smooth (until you don't have the sugary feel under the spoon; 3-5 minutes). Stir in the oats, flour, salt, egg*, and vanilla.
- Drop cookie batter onto the baking sheets by scant teaspoons about 2 1/2" apart (cookies will spread a lot). Bake for 5-6 minutes, until lightly golden brown. Cool them on the baking sheets while you're baking the next batch, then remove to cooling rack.
- After completely cooled, match up like-sized cookies. Melt the chocolate chips in a microwave-safe bowl for 30 seconds, stir, then continue at 10 second increments, stirring each time until melted and smooth.
- Spoon about 1 tsp. of the melted chocolate on one side of the matched cookies and lightly press together with the other one. Let cool on racks until set. Store in a pan with waxed paper between layers so the cookies don't stick together. (update: do not freeze well. When thawed they got soggy, so eat when fresh)
Tips and Stuff:
Don't over bake these - if they're dark brown they're burnt and not so tasty.
They look incredibly thin after baked, but they'll come up fine off of the parchment paper if you give them enough time to cool.
*When adding the egg to the hot mixture, stir in quickly and thoroughly so it doesn't scramble.
Experiment with the first pan - these really do spread a lot and will mush if set too close together.
Nutrition Information:Yield: 40 Serving Size: 1 cookie
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 101mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 1g
Nutrition Values are Approximate