Description
Delicately crisp with a buttery chew, these oatmeal lace cookies are thin, golden, and irresistibly sweet. Featuring caramelized edges and a light, airy texture, they make the perfect treat to enjoy with coffee or to sandwich around chocolate or ice cream for an elevated dessert experience.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Mix Wet Ingredients: In a large bowl, combine the melted butter with granulated sugar and brown sugar, mixing until the mixture is smooth and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is well incorporated and smooth.
- Incorporate Dry Ingredients: Stir in the rolled oats, all-purpose flour, and salt until the batter is evenly mixed, creating a slightly thick dough.
- Portion Dough: Drop teaspoon-sized portions of dough onto the prepared baking sheets, making sure to space them at least 2 inches apart as the cookies will spread significantly during baking.
- Bake Cookies: Bake in the preheated oven for 6 to 8 minutes or until the edges turn a golden brown and develop a lacy, delicate texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they become crisp.
Notes
- These cookies spread considerably during baking, so avoid overcrowding the baking sheet to maintain their shape.
- For a chocolate twist, drizzle or dip the cooled cookies in melted dark chocolate for added flavor and elegance.
- Store cookies in an airtight container to preserve their crispness and freshness.
