Lacy Oatmeal Crisp Cookies
Delightfully thin, golden, and irresistibly crisp, Lacy Oatmeal Crisp Cookies are a stunning treat that combines simplicity with elegance. Made with old-fashioned rolled oats for a nutty texture and a blend of light brown sugar and butter for a caramelized, toffee-like flavor, these cookies bake into delicate lace-like patterns that look as good as they taste. With just 15 minutes of prep time and 10 minutes to bake, this recipe is perfect for quick yet impressive desserts or holiday cookie trays. Their crunchy edges, subtle chewiness, and warm vanilla aroma make them the ultimate oatmeal cookie upgrade. Perfect for gifting or indulging, these cookies can be enjoyed as is or paired with a scoop of ice cream for an extra-special dessert.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 unit large egg
- 60 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 120 grams old-fashioned rolled oats
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium saucepan, melt the butter over low heat. Once melted, remove it from heat and let it cool slightly.
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix until smooth and creamy.
Add the vanilla extract and the egg to the sugar mixture. Whisk until fully incorporated and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the old-fashioned rolled oats until evenly distributed throughout the batter.
Using a teaspoon or a small cookie scoop, drop small amounts of dough onto the prepared baking sheets, leaving at least 2-3 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 7-10 minutes, or until the edges are golden brown and the centers look set. Keep a close eye to prevent over-baking.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up. Then, transfer the cookies to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Enjoy the crisp, lacy texture!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 204.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 215 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
