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Oatmeal Lace Cookies

Lightly adapted from Add a Pinch
Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 60
Author Danielle Cushing


  • 1 cup butter 2 sticks
  • 2 1/4 cups light brown sugar packed
  • 2 1/4 cups old-fashioned oats
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips optional


  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
  2. Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.
  3. Drop batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.
  4. Bake for about 5 minutes, until golden brown.
  5. Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely. They will harden as they cool.
  6. Microwave chocolate chips about one minute, stirring every 15 seconds to keep from burning. Once chocolate is melted and smooth, spoon it into a plastic bag. Snip the corner of the bag to make a small hole. Use this to drizzle and decorate cookies. Let set.
  7. Store in an airtight container.

Recipe Notes

Occasionally reheat the batter. If the batter is too cool when it goes into the oven, it won't spread out as much, leaving you with a clumpy and chewy cookie.