Easy Oatmeal Lace Cookies
These ultra-thin, crispy oatmeal lace cookies bake in minutes and deliver a buttery, caramelized snap. Simple ingredients, big payoff.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, melted cooled slightly
- 0.75 cup packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg room temperature
- 1.25 tsp pure vanilla extract
- 1 tbsp light corn syrup helps keep cookies lacy
- 0.75 cup quick oats do not use steel-cut
- 0.25 cup all-purpose flour spooned and leveled
- 0.25 tsp baking soda
- 0.25 tsp fine sea salt
Instructions
Preparation Steps
- Heat oven to 350°F. Line 2 baking sheets with parchment or silicone mats.
- Whisk melted butter, brown sugar, and granulated sugar in a medium bowl until glossy.
- Whisk in the egg, vanilla, corn syrup, and salt until smooth.
- Stir in oats, flour, and baking soda just until combined. The batter will be loose.
- Rest the batter 10 minutes to hydrate the oats and thicken slightly.
- Scoop 1-teaspoon mounds, spacing 3 inches apart to allow spreading.
- Bake 6–8 minutes, until deep golden with set edges and a lacy center.
- Cool on the sheet 5 minutes to firm, then transfer to a rack. Cool pans between batches.
Notes
For a fun finish, drizzle cooled cookies with melted dark chocolate or sandwich two around a spoonful of ganache. Store airtight at room temperature with parchment between layers for up to 4 days; if they soften, re-crisp on a sheet pan at 300°F for 3–4 minutes.
This recipe is an original creation inspired by classic Easy Oatmeal Lace Cookies flavors. All ingredient ratios and instructions are independently developed.