Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal-Lace Cookies 3.3 (141) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 25 3-inch cookies Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container. Ingredients 1 ½ cups (3 sticks) unsalted butter 3 cups uncooked rolled oats (do not use instant) 1 ½ tablespoons all-purpose flour 1 teaspoon salt 1 ¾ 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. Print