Description
These chewy oatmeal lace cookies are a delightful treat featuring perfectly caramelized, crispy golden brown edges with a soft, chewy center. Easy to make and ideal for cookie lovers, they offer a wonderful balance of texture and sweetness, perfect for snacking or sharing.
Ingredients
Chewy Oatmeal Lace Cookies
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1 cup packed light brown sugar (200g)
- 1 cup old fashioned oats (96g)
- 1 Tbsp + 1 tsp all-purpose flour (12g)
- 1/2 tsp fine salt (3g)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
Instructions
- Preheat the oven: Preheat your oven to 375ºF (190ºC) and line 4 large baking sheets with silicone baking mats or parchment paper. If you have fewer baking sheets, line as many as you have.
- Melt butter and sugar: In a large frying pan over medium heat, add the unsalted butter and packed brown sugar. Stir frequently until the butter is fully melted and the mixture is smooth with no clumps of brown sugar. It’s fine if the butter and sugar are not completely combined at this point. Remove the pan from heat.
- Add oats, flour, and salt: Stir in the old fashioned oats, all-purpose flour, and fine salt. Mix well until the oats are fully coated with the butter and brown sugar mixture.
- Incorporate egg and vanilla: Add in the large egg and vanilla extract or paste. Stir until fully incorporated. The batter will be rather thin and soupy, which is expected.
- Prepare for baking: Drop 1 teaspoon of cookie batter onto the prepared baking sheets for each cookie. Leave at least 2 inches of space between cookies to allow spreading during baking.
- Bake the cookies: Bake two trays at a time for 5 to 7 minutes. Six and a half minutes works well for a balance of chewy center and crispy edges, but oven times may vary. Pull out cookies earlier for chewier texture or wait for golden brown edges if you want crispier edges.
- Repeat baking batches: As soon as two trays finish baking, place the next trays in the oven. Keep a close eye on baking times as batter temperature and scoop size can affect how quickly cookies bake.
- Shape cookies if needed: If the cookies aren’t perfectly round immediately after baking, use a large circle cutter or glass to gently reshape the warm cookies while they are still pliable.
- Cool the cookies: Let the cookies cool on the baking sheets for 15 minutes before transferring them to wire racks to cool completely.
- Store properly: Store baked cookies in an airtight container at room temperature for up to 5 days. Alternatively, freeze baked cookies in an airtight container or freezer ziplock bag for up to 1 month.
Notes
- Make sure the butter and brown sugar mixture is smooth to ensure even texture in the cookies.
- Leave enough space between cookie drops as they will spread considerably during baking.
- Adjust baking time to your preferred cookie texture: less time for chewy, more time for crispier edges.
- You can shape the cookies immediately after baking while they are still warm for perfect circles.
- Use high-quality vanilla extract or vanilla bean paste for enhanced flavor.
- Cookies freeze well, making them a convenient make-ahead treat.
