Oatmeal Lace Cookies are a thin, chewy oatmeal cookie with a deliciously sugary taste, that are stackable for easy gifting. They are made with just 7 staple ingredients and are so quick and easy to make!
Lace Cookies are named after their lacey appearance they receive when the sugar bubbles and creates tiny little gaps. They’re thin, crunchy cookies that caramelize as they bake!
Oatmeal lace cookies are dropped onto a lined cookie sheet by teaspoonful or with a cookie scoop and as they bake, they become flat, giving them their thin, chewy body.
These cookies are made by browning the butter which gives them a rich, nutty flavor and they bake to the perfect golden brown color. If you’re a fan of all things sweet and salty, you’ll LOVE these cookies! PS you can read more about brown butter here!
Lace Cookies are intricate and delicate, which makes them so deceiving because they couldn’t be easier to make! It’s no wonder why they’ve become a Pinterest sensation!
Why You’ll Love these Lacey Cookies
The brown sugary, chewy texture of these Lace Cookies is out of this world – and addicting! If you loved my popular Better than Pecan Pie Cookies, I know you’ll be a fan of these, too.
Oatmeal Lace Cookies are gluten free (just substitute rice flour) and low calorie, too!
They keep incredibly well, making them perfect for gifting! They’re so beautiful you don’t even need to decorate them! They’re also often referred to as Eyelet Lace Cookies.
This recipe makes a lot, so be sure to have a share plan in mind because once you have one, you can’t stop!
They’re of course amazing on their own, but also make a beautiful accompaniment to an ice cream sundae!
I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!
Lace Cookie Ingredients
These cookies are made with just a few staple ingredients and take just a few minutes to make!
- Butter – I always use salted butter in baking, but you can use salted or unsalted. It’s completely your preference! Since we’re browning it, it can be used straight out of the fridge! Use real butter, not margarine.
- Brown Sugar – Brown Sugar gives these cookies they’re thin, crispy quality you can’t resist. It also offers a hint of irresistible molasses flavor!
- Rolled Oats – This gives the cookies their texture and adds a little body. Oats are gluten free, but do often face cross-contamination. If you’re gluten intolerant, oats are just fine. If you have celiac, you want to opt for Bob’s Red Mill Gluten Free Old Fashioned Oats.
- Vanilla – Just a hint of vanilla takes them over the top! You can use store bought our homemade vanilla.
- Salt – Salt is completely optional, if you use salted butter, you may want to reduce if you’re not a fan of sweet and salty. However, I am and use both!
- Egg – The essential ingredient to bond it all together.
- Flour – I always use all purpose flour, but if you would like a slightly healthier alternative, you can make them with white whole wheat flour or substitute one for one with rice flour or almond flour to make them gluten free.
How to Make Lace Cookies
They’re incredibly fast and easy to make in just one dish. A pot, in fact! No need to soften the butter when you’ll be browning it to perfection to caramelize the brown sugar.
You can see just how easy they are by watching the video in this post!
- Brown butter in a saucepan until it turns brown in color and nutty in aroma.
- Remove from heat and mix in brown sugar, oats, vanilla and combine.
- Add egg.
- Stir in salt and flour.
- Drop onto parchment lined cookie sheets and bake.
- Allow to cool to set. You’ll see them bubble as they cool creating lacy air pockets!
You don’t even need to refrigerate the dough! We want these thin and crisped to perfection!
Variations
- Drizzle chocolate over the top or sandwich two together with chocolate!
- Make Sandwich Cookies – Fill with Nutella or melted chocolate wafers.
- Make Almond Lace Cookies – Reduce oatmeal to 1 3/4 cup rolled oats and add 1/2 cup almonds!
- Use Almond Extract – Simply substitute vanilla.
- Add Orange or Lemon Zest.
- Dissolve 1 teaspoon instant coffee with sugar to add a hint of coffee flavor.
- Add Ginger – Add 2 tablespoons diced crystallized ginger for a nice ginger flavor.
- Chocolate Lace Cookies – Simply add chocolate chips to the butter mixture and stir thoroughly to combine.
- Add Whiskey Flavor – Deglaze the brown butter pan with a tablespoon of whiskey – a reader suggestion we loved, too!
Create Rolls
While warm, roll on the handle of the wooden spoon and seal. Optional: fill with Nutella or chocolate.
If they become difficult to work with, return to the oven for one minute.
How to Store Oatmeal Lace Cookies
These cookies are best when crisp.
- Room Temperature – Cool cookies before storing in a glass airtight container. Store with wax paper up to 2 weeks.
- Refrigerate – Cool cookies before storing in a glass airtight container. Store with wax paper up to 2 weeks. This method is great for keeping them crisp, especially in humid environments.
- Freeze – Freeze in an airtight container to keep them from crumbling, with wax paper, for up to 3 months. Bring to room temperature to thaw.
- Cool cookies before storing.
- Do not store with soft cookies. They’ll absorb the moisture.
You can get the full printable Oatmeal Lace Cookies recipe below! If you make these, please leave a 5 star review in the comments below, I love hearing from you!
50 Amazing Christmas Cookie Recipes to add to your bake list this Christmas!
Tips for Making Lace Cookies
- These are large cookies (and you deserve it!), should you choose to make them smaller, reduce baking time so the edges don’t burn.
- Use real butter, not margarine. Margarine doesn’t brown and caramelize.
- Allow to cool to set. Use a spatula to remove them from the sheet after they cool for 5 minutes and allow them to cool on a wire rack to continue to crisp.
- Do not use aluminum foil or grease your cookie sheet. They will not be as thin and lacy.
Tips to Make them Thin and Crispy
- Do not chill the dough. Mix and bake immediately.
- Brown the butter. Melted butter helps them spread and caramelize.
- Note the minimal amount of flour.
- Do not use aluminum foil or grease your cookie sheet.
- Use a spatula to remove them from the sheet after they cool for 5 minutes and allow them to cool on a wire rack to continue to crisp.
How to Gift Lace Cookies
They’re one of my favorite Christmas cookie recipes. They’re the perfect cookie to bring to a cookie exchange.
To gift, simply stack them in a cellophane bag and tie with a ribbon to gift to friends, family, neighbors and coworkers!
Hungry for more? Get my BEST Baking Secrets delivered directly to your inbox and connect on Instagram Facebook and Pinterest!
More Oatmeal Cookie Recipes You’ll Love
- Oatmeal Coconut Cookies (with Brown Butter)
- No Bake Peanut Butter Oatmeal Cookies
- Oatmeal Brickle Cookies
- Chocolate and Oatmeal No Bake Cookies
- Kitchen Sink Cookies
If you love oatmeal cookies, try my Oatmeal Cookie Shot.
Lace Cookies
Ingredients
- 1 cup butter
- 2 1/4 cups brown sugar packed
- 2 1/4 cups rolled oats
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon salt
- 3 tablespoons all purpose flour all purpose
Instructions
- Preheat oven to 375 degrees.
- In a small saucepan over medium heat, brown butter until it turns brown in color and nutty in aroma. Remove from heat. Allow to cool 5 minutes.
- In a mixing bowl or mixer, combine brown sugar, oats, egg and vanilla. Gradually add brown butter. Mix until combined.
- Stir in salt and flour.
- Using a cookie scoop, drop onto a parchment lined cookie sheet leaving ample room to spread. Bake 6 minutes or until golden brown.
Video
Notes
Substitutions
- Butter – Salted or unsalted. It’s completely your preference, use real butter, not margarine.
- Rolled Oats – Quick oats can also be used. If you have celiac, you want to opt for Bob’s Red Mill Gluten Free Old Fashioned Oats.
- Vanilla – Just a hint of vanilla takes them over the top! You can substitute with almond extract or a little rum if you prefer.
- Salt – Salt is completely optional, if you use salted butter, you may want to eliminate.
- All Purpose Flour – Alternatively you can use white whole wheat flour or substitute one for one with rice flour to make them gluten free.
Variations
- Drizzle Chocolate over the top or sandwich two together with chocolate!
- Make Sandwich Cookies – Fill with Nutella or melted chocolate wafers.
- Make Almond Lace Cookies – Reduce oatmeal to 1 3/4 cup rolled oats and add 1/2 cup almonds!
- Use Almond Extract – Simply substitute vanilla.
- Add Orange or Lemon Zest.
- Dissolve 1 teaspoon instant coffee with sugar to add a hint of coffee flavor.
- Add Ginger – Add 2 tablespoons diced crystallized ginger for a nice ginger flavor.
- Chocolate Lace Cookies – Simply add chocolate chips to the butter mixture and stir thoroughly to combine.
- Add Whiskey Flavor – Deglaze the brown butter pan with a tablespoon of whiskey – a reader suggestion we loved, too!
Tips
- These are large cookies (and you deserve it!), should you choose to make them smaller, reduce baking time so the edges don’t burn.
- Use real butter, not margarine. Margarine doesn’t brown and caramelize.
- Allow to cool to set.
Tips to Make them Thin and Crispy
- Do not chill the dough. Mix and bake immediately.
- Brown the butter. Melted butter helps them spread and caramelize.
- Note the minimal amount of flour.
- Do not use aluminum foil or grease your cookie sheet.
- Use a spatula to remove them from the sheet after they cool for 5 minutes and allow them to cool on a wire rack to continue to crisp.
To Store
- Room Temperature – Cool cookies before storing in a glass airtight container. Store with wax paper up to 2 weeks.
- Refrigerate – Cool cookies before storing in a glass airtight container. Store with wax paper up to 2 weeks. This method is great for keeping them crisp, especially in humid environments.
- Freeze – Freeze in an airtight container to keep them from crumbling, with wax paper, for up to 3 months. Bring to room temperature to thaw.
I found these to be rather finicky! 1st time I made them they were great.. but this second time has been a challenge. The first dough was a total fail- I binned it.
Adjustments I made that have resulted in success:
1. Despite what comments say, say NO to quick oats! They are often in smaller pieces/more pulverized and it was making for cookies with too many holes and no integrity.) I know they are meant to be delicate, but I would personally advise using thicker cut rolled oats to strengthen the cookie. The dough I made last night used quick oats and even once totally cooled they fell apart immediately in my hands.
2. Oat flour instead of all purpose flour! My batter last night was not spreading properly. They were always ending up with a lump in the middle instead of flattening- even with time and temp adjustments. I read somewhere that all purpose flour can inhibit spreading and the swap to oat floor has done the trick!!
Delicious, but I wish I knew that I should’ve flattened out the dough when dropping them onto the sheet. I left them in scoop form and they hardly flattened. They didn’t spread or get “lacey” but they tasted great.
They should spread – I do not flatten (as you can see in the video). Check your oven temperature with an internal thermometer as it often varies. Also, please note dough shouldn’t be chilled.
In the short time I found this recipe I’ve made it numerous times. Anybody that taste them fall in love with them and request them for everything I go to they are easy to make delicious and so versatile
That’s amazing! Thanks for sharing!
Mine turned out so greasy! I checked it all several times to make sure I got everything right. These cookies look good but have a really fatty oily taste.
Did you use butter or margarine?
My friends and family loved it! They all wanted the recipe! Thanks a lot!
Thank you! That’s the ultimate compliment!
Baked for 15 minutes still turned out superb ☺☺☺
Thank you, Bernice!
My cookies didn’t turn out as thin as the ones you have pictures i am wondering if maybe i added to much sugar?
No, the sugar only aids in them being thin. Did you use parchment? Too much flour (sometimes people confuse and use cups instead of tablespoons)? More than happy to help you troubleshoot!
Can you substitute the flour with almond flour and the recipe still work?
I haven’t tested it, but if you do, please let me know!
These cookies are so easy and delicious. My boys loved them. Thanks for sharing this recipe!
Thank you, Kelly! Glad they enjoyed them!
Mine were pretty runny so added more flour. Ended up separating out of oven to form round shape. Still fun and super sweet
I made these for the first time and they are amazing!! I did have trouble scooping the dough on the baking sheets because they were so crumbly. Any suggestions?
I like using a cookie scoop. Did you brown the butter? As you can see from my video the consistency isn’t crumbly. Hope that helps!
Very sweet. Good crunch, quick to make. I would just add in the comments to cool the butter down, as I did not read all the added information and suggestions after the recipe ended and my browned butter went in less than a minute after browning it. Did not seem to affect anything. Also they require at least 2 minutes of cooling the cookie sheet otherwise they fall apart. Some of non baking experts don’t know all the hints and tips 🙂 Is there anything you’ve added in trying different items that balanced out the sweet sugary taste ? I added raisins into our but that was not to cut the sugar ive never made them before but would like add them to my list of cookies. Thanks for any suggestions.
I think you’ll enjoy them with almond slivers.
Easy to make. Crunchy cookies but tend to crumble too much. They’re delicate but tasty. Mine needed a few more minutes in the oven.
That’s actually why they were too crumbly. They’ll set. Reduce bake time next time.
Yummy!
Thank you! These cookies are wonderful! They were a big hit with my family! I have a picky nephew who doesn’t eat much of anything and he absolutely loved these !
Ouf..!! Pretty and easy to bake but … Way too much butter and sugar to my taste. Way to sweet 🙁
My cookies never spread out —they just stayed in a clump— any suggestions?
Are you browning the butter first? Also, double check the amount of flour you’re using. Another idea is to triple check your oven temperature (sometimes they bake differently than what you have them set on). Let me know if I can offer any further advice!
Thank you for this amazing recipe Julie! I ended up using a tablespoon as a cookie scoop and spraying with cooking oil to prevent it from sticking. I also did only 6 cookies per sheet to give them enough room to spread out. The recipe makes quite a bit which is wonderful for celebrations or holidays! 🙂
Thanks, Sam!
Very good cookies!!
Nice & easy, I substituted coconut sugar.
Thanks for sharing – so helpful for other readers!
Can you use quick oats? What kind do you use?
Absolutely, enjoy!
I haven’t made this yet but will tomorrow. Why do you add the salt and flour at the end? Why not blend the salt and flour with the oatmeal before adding the other ingredients? Thank you.
To help achieve proper consistency. Enjoy!
These are delicious and super easy. I found this recipe made about 30 cookies rather than the 40 I was thinking it would but I must have made some larger cookies. I will definitely be making these often!
Glad you enjoyed them! Depends on your spoon size.
These were amazing! I used a 2 tablespoon drop and they turned out perfectly. Thank you!
I try a lot of new recipes. I own a small baking company and it is rare that a cookies delights me as this one has! I knew with brown butter it had to be good, but these are perfection! Crisp pieces of heaven! Thank you!!
The ultimate compliment – thank you!!! So glad you enjoyed them!
hello
can i use a lesser amount of sugar? or should it be as mentioned above?
also, these look heavenly 🙂
thanks
I’m hesitant do you say because they have not tested it. The sugar bubbles up creating the Lacey holes.
Amazing!! They taste like caramel and oatmeal. I made them with my 9 year old, they were very easy! I honestly doubted that the small amount of dough would make 48 cookies but it did. Thanks for the great recipe!
Thank you! So glad you enjoyed them! I appreciate you taking the time to rate and share!
DELICIOUS!
Thank you, Sharon!
These cookies are delicious! They make great ice cream sandwiches too!
Mmmm! Such a delicious idea!
These look great and I can’t wait to try! But I dont have any rolled oats, do you think I can use instant oatmeal packages?
I haven’t tried it, but I can’t see why not!
I would love to try and make you Oatmeal Lace Cookies but I cannot find the amount of each ingredient list anywhere. Could you please tell me how much I need of each ingredient?
Thank you,
Juanita Cox
Just scroll down to the printable recipe card (right above these comments)
Fun to remove them from the cookie sheet while they are still warm and roll them into a tube shape. You can then fill them with frosting or whipped cream just before serving. You can’t fill them ahead of time because they will get soft and melt.
Yes! Try Nutella next time. Heavenly! Thanks for sharing!
my favorite/ the real cookie monster
I made these today and they are wonderful. Next time I make them I’m going to use light brown surface instead of dark brown and I think they’ll be the perfect snack!!!
Thanks for sharing!
This was an easy recipe and the finished product is delicious. The ingredients are things that most household gave on hand so we can make things anytime.
Thanks for the great recipe
Thank you, Melanie!
The cookies will be perfect once I find the right spoon. And maybe add a little less sugar as it was a bit too sweet for us. But I really liked them! Thank you for the recipe.
Greetings from Switzerland,
Andrea
Glad you enjoyed them, Andrea. They are sweet, which helps create that lacey appearance.
Great recipe…fast and easy! Simple ingredients….
Thank you Julie Blanner♡
Thank you, Denise!
Absolutely delicious but way too sweet for me. Well use less sugar next time. Will definitely be making this again and again.
So grateful for this recipe! I just made them with my 2 year old to send to her grandparents for Valentine’s Day – so easy, fun and delicious!!!
Thank you! Nothing gives me more joy than knowing others love it and share it with those they love!
Can you use quick oats for this recipe
Debbie Garrett
You can! Enjoy!
Perfect!
Thank you, Ashley!
Do you use the quick cooking oats or just regular osts?
I use quick oats, enjoy!
Quick easy cookie. I added some shredded coconut to them as well. Delicious!
This recipe looks amazing. Have you tried adding raisins, or are the cookies too thin for them?
I haven’t but you can always try it in a few cookies to see how they do! Enjoy!
The taste is great but mine spread so much it became one Huge cookie .
I used a tablespoon to form each and about 2” apart. I did notice the batter was not firm As most cookie batter. What went wrong? Please help .
These are not like most cookies – they spread and are super thin due to the very nominal amount of flour. I make 6 on a full size cookie sheet. Hope you enjoyed them!
Amazing,…amazing…amazing, just like my mom made!!
Love these cookies! Sweet, salty yumminess! I made two batches to give as gifts with other cookies! THANK YOU!
Thanks for sharing, Cathie! I truly appreciate it! So glad you enjoyed them!
The cookies have great flavor. This by no means is a bad review, it’s My opinion and MY taste buds….they are too sweet for me and I can literally feel the brown sugar when I eat one. HOWEVER, everyone that I shared them with, loved them! So, my review is based on my palet only. Thank for sharing your tasty cookie recipe.
Oatmeal is gluten…
You must have missed that section…it’s not. Oats are gluten-free, however often processed in the same facilities that process wheat, so if you are celiac, you can purchase oats processed from a gluten free facility like Bob’s Red Mill. Enjoy!
Can you use quick oats or do you need the old fashioned oats?k
You can use quick oats, enjoy!
Quick and delicious!
Love these! ty
Great recipe!
Thank you, Brenda! Hope your holidays are off to a great start!
Made these as sandwich cookies with a miso ganache filling. OMG – so unbelievably amazing. But they must come with a huge warning: you want to eat them all! Soooo dangerous! ???
Why have I never tried this! Thanks for the delicious suggestion!
Can I use Quick oats?
Absolutely! Enjoy!
Couldn’t bake them fast enough huge hit so delicious thank you
Thank you, Crystal! I made them again just a couple days ago and they disappeared quickly!
Are you suppose to wait
For brown butter to cool before adding to brown sugar mixture ?
Also how long do you mix brown sugar , egg etc… ? they are delicious but I feel a little grainy with brown sugar
No, you can add it right away. Just until combined.
These were fast to make and delicious
Thank you! I actually just finished making a batch for gifting!
Just wondering about the oats. Will quick cook oats?
I thought they were going to be too dry when I put them on the cookie sheet, but they were perfect!
Thanks for sharing, Tammy! So glad you enjoyed them!
“Oatmeal Lace Cookies are gluten free”?
Yes, if you read my notes in the recipe, a simple substitution make them gluten free. Enjoy!
Everyone in my bible study class wanted this recipe. It was a real hit!!
THANK YOU! It truly makes my day!
Had trouble browning the butter. How long does it take to brown the cup of butter? Consequently I didn’t brown the butter.
You can see my video on how to brown butter here. Enjoy!
very good and crazy simple.
Thanks, Renee! I appreciate you taking the time to share your experience and love that you enjoyed them, too!
Came out fantastic!
Thanks, Gail!
I’ve been looking for this recipe for years! In the 1960’s as a young mom with 3 kids, I baked cookies for Christmas with my 5 year old son. I used recipes found in Family Circle and Woman’s Day magazines. The recipe for lacey oatmeal cookies included the instruction to roll them around the handle of a wooden spoon while they were still soft and a bit hot, to form tubes for a unique shape. Of all the cookies we made that year, they were the favorite of my dear little boy. I’m so thankful you’ve published this recipe!
That’s a fun twist! I’ll have to try that, thanks for sharing! Happy Holidays!
These are amazing!! It’s impossible to just eat one, they’re so good.
A tip I’d have: after scooping the dough onto the lined sheet, press each one down slightly. The first cookie sheet, I didn’t, and the edges were cooked long before the middle, and it took double the time.
Also, a tablespoon made a very large cookie! Like maybe 5 or 6 inches in size? Next time, I’d try using a teaspoon of dough, since, you know, you can’t stop at one 😉
So so good, and I can’t wait to make more of your recipes!
They are definitely huge! Thanks for sharing your tips! Hope you have a beautiful day!
Can you freeze these?
I haven’t, but they keep incredibly well.
Julie
I’m sorry I see you use all purpose flour. If I don’t have an cookie scoop, can I use an ice cream scoop.
Thanks
CJ
Just drop from a teaspoon – also a great size for these cookies. Enjoy!
Julie, where did u get the cellophane bags? Are they expensive ? I am planning to make these . I usually get the printed bags with twist tie you get 10 in a pack in target or Walmart but I like the clear look of cellophane
They’re so inexpensive. I believe I have them linked but you can get them at Amazon, Target, Walmart, Michaels and Hobby Lobby all have them in clear! I keep them on hand and use them for so many giftable treats. I love that they’re seasonless and you can make them feel festive with the color of the ribbon.
Beautiful, Tender,Crunchy,Chewy sweet and salty bites of Deliciousness.. Great Recipe can’t wait to use for The Holidays.. Thanks Babe
Yay! So glad you loved them! They’re a Christmas classic!
My mom made cookies like yours when I was young. They were so good and I couldn’t
find a recipe like hers. I know these will be delicious! Thank you.
Mary
I love how recipes can bring such sweet memories! Enjoy!
I made these cookies tonight. They seemed a little too greasy. Any ideas?? They also may have been a little too thin and wanted to fall apart. The taste was to die for. I definitely want to try them again and see if I can figure out what I did wrong. I highly recommend. They are delicious!!
That’s why they’re called lace cookies – they spread out and look like lace. Thin with little holes and oh so delicious!
Do you cool the butter first before adding other ingredients?
You can cool slightly, but not required… it just caramelizes the brown sugar. Enjoy!
Do not use a cookie scoop for these cookies, they will be too big!! A tablespoon is better. These are so good!!
These by far were the best, and turned out just like the picture . Thank you so much ?
THANK YOU, Debbie! It truly means the world to me that you would come back to share. So glad you enjoyed them!
These, by far, are my Danny’s favorite !!!!!
What size cookie scoop did you use? These look soooooo amazing. Thanks!
A medium sized scoop or a large tablespoon. Enjoy!
I was not sure what to expect when I found this recipe but I am so glad I tried it. Everyone loved them!!! I will be making them again very soon
Yay! Thank you so much for sharing!
Wanted to try this recipe but not so many cookies. So I divided it in 2 to bring 12 each to two friends. I still used 1 egg but removed one tablespoon once beaten. Also, a little less than one cup of light brown sugar, not packed.
The result : scrumptious! Nutty yummy flavor, perfect.
Thank you.
Came out exactly how I’d hoped! Delicious!
So glad you enjoyed them! Thank you for sharing!
These are one of the best cookies ever! So stinking good!
YAY! So glad you love them, too!
These are so pretty! The perfect homemade gift!
These look like the perfect companion to my afternoon coffee break. Love how light they are.
We loved making these cookies – so delicious and pretty!
Absolutely love these, so light and so delicious!
Loved making this recipe and it really brought me back to childhood! I substituted smoked sea salt and deglazed my butter browning dish with a tablespoon of whiskey for a little hint of adult flavors. So good!
Sounds like a delicious twist – I can’t wait to try!
Much tougher recipe than anticipated. Brown sugar still seems a little grainy and cookies seem greasy. Also worth noting is they need to set on the cookie sheet for a few before you remove them. I was really looking forward to these and while the flavor is good they sit heavy after eating.
We look forward to these sweet, crunchy cookies every Christmas! A family favorite!
Going to try these recipes
These look so pretty and sound just amazing! I love them packaged up as a gift – so sweet!
Thank you, Cyd!
These are the classiest cookies ever! LOVE that packaging!
From the queen of class herself!
Lovely! I love your understated style.
Thank you, Elle!
These look delicious Julie! Such a pretty cookie.
Thank you, friend!