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Oatmeal-Lace Cookies

Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.

  • yield: Makes about 25 3-inch cookies

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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

  1. Step 1

    Heat oven to 325 degrees. Cover a baking sheet with parchment paper.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, July/August 1991

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Reviews (12)

  • 6 Jan, 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.

  • 19 Dec, 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.

  • 15 Mar, 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.

  • 23 Dec, 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!

  • 23 Dec, 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!

  • 2 Sep, 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.

  • 2 Sep, 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.

  • 8 Aug, 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!

  • 8 Aug, 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 !

  • 7 Aug, 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.

  • 16 Jul, 2009

    these cookies are insanely simple and quick to make and taste AMAZING. for a fantastic variation, add some peanut butter to the batter.

  • 2 Feb, 2009

    I like the texture. Crispy a long the edge and chewy in the middle. I really like the crispy.