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Oatmeal-Lace Cookies
Recipe Summary
Yield: Makes about 25 3-inch cookies
Ingredients
Ingredient Checklist
1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked rolled oats (do not use instant)
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
Gallery
Oatmeal-Lace Cookies
Recipe Summary
Yield: Makes about 25 3-inch cookies
Gallery
Oatmeal-Lace Cookies
Oatmeal-Lace Cookies
Oatmeal-Lace Cookies
Recipe Summary
Yield: Makes about 25 3-inch cookies
Recipe Summary
Yield: Makes about 25 3-inch cookies
Yield: Makes about 25 3-inch cookies
Makes about 25 3-inch cookies
Ingredients
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter
- 3 cups uncooked rolled oats (do not use instant)
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
Directions
Heat oven to 325 degrees. Cover a baking sheet with parchment paper.
In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.
Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.
Reviews (13)
Add Rating & Review
141 Ratings
5 star values:
29
4 star values:
33
3 star values:
45
2 star values:
24
1 star values:
10
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Reviews (13)
Add Rating & Review
141 Ratings
5 star values:
29
4 star values:
33
3 star values:
45
2 star values:
24
1 star values:
10
Add Rating & Review
141 Ratings
5 star values:
29
4 star values:
33
3 star values:
45
2 star values:
24
1 star values:
10
141 Ratings
5 star values:
29
4 star values:
33
3 star values:
45
2 star values:
24
1 star values:
10
141 Ratings
5 star values:
29
4 star values:
33
3 star values:
45
2 star values:
24
1 star values:
10
- 5 star values:
- 29
- 4 star values:
- 33
- 3 star values:
- 45
- 2 star values:
- 24
- 1 star values:
- 10
Martha Stewart Member
Rating: Unrated
03/10/2015
I love these cookies so I found a company that sells stencils for the perfect round cookie and it is fantastic
Martha Stewart Member
Rating: Unrated
01/06/2012
I added 1/2 cup each raisins, walnuts and chocolate chips. Came out very good, my family loved them. I think I'll add a tad more flour next time, so they are not as greasy.
Martha Stewart Member
Rating: Unrated
12/19/2011
I made these for Christmas goodies and they went together very quickly. I never had any problem with them running because I made them about 1 teaspoonful. First time I used unsalted butter but it tastes great. Very satisfied.
Martha Stewart Member
Rating: Unrated
03/15/2011
I won't make these again (or serve them this time). I started out using 1 tbsp of batter per cookie, but they spread too far and I ended up with one big cookie. I reduced that to 1 tsp of batter which was definitely better (only need 10 to bake). However I could only fit six cookies per sheet - way too time consuming. They taste really good, but they are very greasy on the fingers so I don't think I will serve them.
Martha Stewart Member
Rating: Unrated
12/23/2010
I doubled the recipe, made 1 tsp cookies and yielded about 7 dozen good size cookies. Lots of work, but oh so worth it. Take the teaspoon to measure out then roll into a ball. They don't spread too much at that size, you can easily get 20 per sheet. Flatten with a piece of wax paper over the top of each. I also made square ones, but you have to spend your time shaping them. They taste best with the browning on the edge, not too ghostly. Agreed, can cut the sugar, but not the butter! Noooo!
Martha Stewart Member
Rating: Unrated
09/02/2010
What a disaster. This was my first (and last) attempt at baking lace cookies. I'm a pretty seasoned baker so this wasn't my first rodeo! Will make good granola I guess although not all that healthy.
Martha Stewart Member
Rating: Unrated
08/08/2010
I followed the recipe to a T and got about 3 dozen! And they are 3 inches in diameter. Very tasty and really easy. Put the mixer away!
Martha Stewart Member
Rating: Unrated
08/08/2010
I made these By mistake one time ! I followed the recipe on the back of the oatmeal box and forgot to add the flour.
But they were pretty good !
Martha Stewart Member
Rating: Unrated
08/07/2010
These are similar to Australian Anzac biscuits and brandy snaps and my mother would get the perfect circle by dropping the mix into the exact centre of egg rings. You can actually reduce the butter and sugar a bit and still get the same delicious effect.
Martha Stewart Member
Rating: Unrated
07/16/2009
these cookies are insanely simple and quick to make and taste AMAZING. for a fantastic variation, add some peanut butter to the batter.
Martha Stewart Member
Rating: Unrated
02/02/2009
I like the texture. Crispy a long the edge and chewy in the middle. I really like the crispy.
Martha Stewart Member
Rating: Unrated
03/10/2015
I love these cookies so I found a company that sells stencils for the perfect round cookie and it is fantastic
Rating: Unrated
Rating: Unrated
01/06/2012
I added 1/2 cup each raisins, walnuts and chocolate chips. Came out very good, my family loved them. I think I'll add a tad more flour next time, so they are not as greasy.
Rating: Unrated
12/19/2011
I made these for Christmas goodies and they went together very quickly. I never had any problem with them running because I made them about 1 teaspoonful. First time I used unsalted butter but it tastes great. Very satisfied.
Rating: Unrated
03/15/2011
I won't make these again (or serve them this time). I started out using 1 tbsp of batter per cookie, but they spread too far and I ended up with one big cookie. I reduced that to 1 tsp of batter which was definitely better (only need 10 to bake). However I could only fit six cookies per sheet - way too time consuming. They taste really good, but they are very greasy on the fingers so I don't think I will serve them.
Rating: Unrated
12/23/2010
I doubled the recipe, made 1 tsp cookies and yielded about 7 dozen good size cookies. Lots of work, but oh so worth it. Take the teaspoon to measure out then roll into a ball. They don't spread too much at that size, you can easily get 20 per sheet. Flatten with a piece of wax paper over the top of each. I also made square ones, but you have to spend your time shaping them. They taste best with the browning on the edge, not too ghostly. Agreed, can cut the sugar, but not the butter! Noooo!
Rating: Unrated
09/02/2010
What a disaster. This was my first (and last) attempt at baking lace cookies. I'm a pretty seasoned baker so this wasn't my first rodeo! Will make good granola I guess although not all that healthy.
Rating: Unrated
08/08/2010
I followed the recipe to a T and got about 3 dozen! And they are 3 inches in diameter. Very tasty and really easy. Put the mixer away!
I made these By mistake one time ! I followed the recipe on the back of the oatmeal box and forgot to add the flour.
But they were pretty good !
Rating: Unrated
08/07/2010
These are similar to Australian Anzac biscuits and brandy snaps and my mother would get the perfect circle by dropping the mix into the exact centre of egg rings. You can actually reduce the butter and sugar a bit and still get the same delicious effect.
Rating: Unrated
07/16/2009
these cookies are insanely simple and quick to make and taste AMAZING. for a fantastic variation, add some peanut butter to the batter.
Rating: Unrated
02/02/2009
I like the texture. Crispy a long the edge and chewy in the middle. I really like the crispy.
All Reviews for Oatmeal-Lace Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oatmeal-Lace Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
