Description
Irresistible Oatmeal Lace Cookies are thin, crisp, and golden cookies made with finely pulsed oats, sugar, and butter, delivering a delightfully lacy texture and a hint of vanilla and optional orange zest. Perfect for an easy and elegant dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats, finely pulsed in a food processor
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, mix the finely pulsed oats, granulated sugar, all-purpose flour, and salt until evenly combined.
- Add Wet Ingredients: Stir in the melted butter, lightly beaten egg, vanilla extract, and orange zest if using. Mix just until the batter forms a loose, glossy consistency, being careful not to overmix to keep the cookies thin and lacy.
- Portion the Batter: Using a teaspoon, drop small spoonfuls of batter onto the prepared baking sheets. Leave at least 2 inches of space between each to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 7 to 9 minutes or until the cookies turn thin, lacy, and golden around the edges.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. They will crisp as they cool.
- Store Properly: Once cooled, store the cookies in an airtight container to maintain their crisp texture.
Notes
- For chocolate-dipped version, let cookies cool completely, then dip half of each cookie into melted dark chocolate and allow to set.
- Avoid overmixing the batter to ensure the cookies remain thin and lacy.
- Keep portion sizes small to achieve the distinctive delicate lace texture.
