Chewy Oatmeal Lace Cookies with Crispy Edges
A simple recipe for delicate oatmeal lace cookies that achieve perfectly crispy edges and a satisfyingly chewy center.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: About 3 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and chopped nuts, if using. The dough will be soft.
- Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them at least 3 inches apart, as they spread significantly.
- Bake for 8 to 10 minutes, watching closely. The edges should be deeply golden brown and caramelized, and the centers should still look slightly soft.
- Remove from the oven. Let the cookies cool on the baking sheet for 2 minutes to set the edges.
- Carefully transfer the cookies to a wire rack to cool completely. They will crisp up as they cool.
Notes
- For the best spread and texture, use parchment paper, not silicone mats.
- If you prefer a chewier cookie, slightly underbake them by about 1 minute.
- You can substitute chocolate chips for the nuts for a different flavor profile.
- Store cooled cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11
- Sodium: 45
- Fat: 8
- Saturated Fat: 4.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
- Cholesterol: 25