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Chewy Oatmeal Lace Cookies with Crispy Golden Edges

A stack of thin, golden brown oatmeal lace cookies glistening in the sunlight on a white plate.
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A recipe for thin oatmeal cookies that bake up with chewy centers and delicate, crispy, caramelized edges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups old-fashioned rolled oats

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the rolled oats until evenly distributed throughout the dough.
  7. Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 3 inches apart. The dough will spread significantly.
  8. Bake for 8 to 10 minutes, or until the edges are deep golden brown and lacy.
  9. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 cup of chopped pecans or walnuts to the dough with the oats.
  • If you prefer a very thin cookie, press down slightly on the dough balls with the back of a spoon before baking.
  • These cookies are delicate when warm; handle them gently until they set on the cooling rack.

Nutrition

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