Description
These Oatmeal Lace Cookies are delicate, thin, and lacy cookies with a perfect balance of sweetness and a subtle crunch. Made with simple pantry ingredients like oats, sugar, and butter, they are quick to prepare and bake into beautifully golden, fragile treats that melt in your mouth. This recipe yields a batch of 18 cookies, ideal for serving at tea time or as a light cookie snack.
Ingredients
Wet Ingredients
- 150 g Granulated Sugar (caster sugar)
- 1 Large Egg
- ½ tsp Vanilla Extract
- 113 g Unsalted Butter
Dry Ingredients
- 200 g Oats (rolled or quick oats)
- 2 tbsp All-purpose Flour (plain flour)
- 1 tsp Baking Powder
- 1 tsp Salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven, and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Sugar, Egg, and Vanilla: In a mixing bowl, add the granulated sugar, large egg, and vanilla extract. Whisk them together vigorously by hand for about 20 seconds until the mixture becomes pale and frothy, which helps incorporate some air and lightens the batter.
- Melt Butter and Combine: Melt the unsalted butter in the microwave in 30-second increments to avoid overheating. Once melted, add the butter to the sugar and egg mixture and whisk gently just until combined, ensuring not to overmix.
- Add Dry Ingredients: Pour in the oats, all-purpose flour, baking powder, and salt. Stir the mixture with a spoon to evenly combine all ingredients. Avoid using the whisk here as the mixture is thick, and ingredients may get stuck.
- Form Cookie Dough on Baking Sheet: Using a teaspoon, scoop a heaped amount of dough and place it onto the lined baking sheet. The dough will be somewhat loose and blob-like, but don’t worry as it will spread and thin out during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 minutes. You will know they are done when the cookies have spread into thin, lacy discs with golden brown edges. The centers may look slightly underbaked but will firm up while cooling.
- Cool the Cookies: Let the cookies rest on the baking sheet for 10 minutes after removing from the oven to allow them to set properly. Then transfer them carefully to a wire rack to cool completely, preserving their delicate texture.
Notes
- For best results, use rolled oats for a more noticeable texture, but quick oats can be used for a finer crumb.
- These cookies are thin and delicate; handle gently when transferring after baking.
- Ensure the baking sheet is lined with parchment paper to prevent sticking and spreading irregularly.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain crispness.
- This recipe can easily be doubled if you want to make a larger batch.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
