This post was originally published on December 6, 2016 and was updated on September 3, 2020. This oatmeal lace cookie recipe produces the chewiest, crispiest, most perfectly baked bite you ever did taste! The texture of the oatmeal, the sweetness of brown sugar, and the depth of flavor from browned butter combine to create a cookie experience unlike any other!
Looking for a thin, crispy, and chewy oatmeal cookie? Look no further! These oatmeal lace cookies have it all. And then some!
Speaking of all, here’s everything you’ll need to make these beautiful babies:
- Oats – Old Fashioned and Quick Cooking
- Browned Butter (not sure how to do it? I’ve got you covered. Click here!)
- Sugar – granulated and brown
- Eggs
- Vanilla
- Flour
- Baking Soda and Powder
- Cinnamon
- Salt – regular table salt and flaky sea salt
What’s the difference between Old Fashioned Oats and Quick Cooking Oats?
To put it simply, quick cooking oats are old fashioned oats that have been ground finer. This finer grind creates smaller pieces which means they will cook quicker (hence the name). This cookie recipe calls for both. However, if you only have old fashioned oats on hand, a quick pulse in the food processor can turn them into quick cooking oats. Voila! Now you have both for this recipe.
How to make Oatmeal Lace Cookies
- Brown the butter. Find out how to right here! Then, let it cool. (You can brown the butter in advance! Simply prepare it as instructed, allow to cool to room temperature, and then cover and refrigerate overnight. Remove it from the fridge and allow it to come to room temperature as you would regular butter when ready to bake.)
- Whisk together the dry ingredients.
- Cream the butter and the sugars. Then add the eggs and vanilla.
- Mix in the dry ingredients. Then chill the dough.
- Scoop and bake. Give these cookies lots of space. They spread out!
- Sprinkle with sea salt! It seriously makes the cookies!
Brown the butter. Whisk the dry ingredients. Cream the wet ingredients. Mix the dry into the wet. Portion and bake. Sprinkle cookies with sea salt.
Why do you chill cookie dough?
Chilling the cookie dough does a few things. One, it makes it easier to work with. Because this recipe used melted butter, the resulting dough is thinner and less stable than a traditional cookie dough that just uses softened butter. Two, chilling time allows the flavors in the dough to mingle and meld and really adds depth to the cookies. Three, chilled dough = perfect cookies. When the cold dough hits the hot oven the water inside the dough evaporates. This causes browning which leads to flavor. If warm dough went into a hot oven, the dough would just kind of melt and you’d be left with cookies that have spread out waaaaaay too much.
Salty, sweet, oatmeal cookie perfection!
Oatmeal Lace Cookies
Equipment
- Stand Mixer
- Cookie Scoop
Ingredients
- 20 tablespoon unsalted butter browned and cooled
- 1 cup flour
- 2 cups old fashioned oats
- 1 cup quick cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup granulated sugar
- 2 cups brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- Flaked sea salt
Instructions
- To brown the butter: In a large skillet, melt butter over medium heat. When it begins to bubble, slowly begin swirling pan. Continue swirling until bubbles increase and turn into foam and then dissipate, leaving browned bits along the bottom of the pan. Immediately pour into a bowl to cool, taking care to scrape the bottom of the pan for all the delicious browned butter bits.
- Whisk together the oats, flours, soda, powder, salt and cinnamon, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the cooled butter with the sugars. Scrape down the sides of bowl as necessary.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla.
- In three batches, add the dry ingredients to the wet. Scrape down sides of bowl to be sure dough is thoroughly combined.
- Wrap dough in plastic wrap and refrigerate for two hours or until ready to use.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
- Using a small cookie scoop, portion out balls of dough and place 2 inches apart on prepared baking sheets. The cookie will spread out considerably so leave adequate room.
- Bake in preheated oven for 8-10 minutes or until edges are golden brown and center has started to set. Remove to rack to cool.
- While cookies are cooling, sprinkle lightly with flaked sea salt.
Notes
- Cookies can be stored in an airtight container for one week.
- Recipe adapted from Baking Bites.
- This is the cookie scoop I use for this recipe.
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