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Perfectly Chewy Oatmeal Lace Cookies with Crispy Gold Edges

A stack of three golden brown, crispy oatmeal lace cookies resting on a white plate.
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This recipe translates the chef’s trick for achieving oatmeal lace cookies that are delicate and thin with crisp edges and a satisfyingly chewy center. You get buttery, caramelized flavor in a quick bake.

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 cup old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup shredded sweet coconut (optional, for extra texture)

Instructions

  1. Prepare your baking sheets by lining them with parchment paper or silicone mats. Do not grease the paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. If using, mix in the coconut now.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
  6. Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them at least 3 inches apart. These cookies spread significantly. You will likely need to bake them in small batches.
  7. Bake in a preheated oven at 350°F (175°C) for 6 to 8 minutes. Watch closely; the edges should turn a deep golden brown, and the centers will look set but still slightly soft.
  8. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 2 minutes. The edges will crisp up as they cool.
  9. Carefully transfer the cookies to a wire rack to cool completely. If you try to move them too soon, they may break.
  10. If you want to add a chocolate drizzle, melt 4 ounces of semi-sweet chocolate chips and drizzle over the cooled cookies. Let the chocolate set before serving.

Notes

  • For the best lace effect, use old-fashioned rolled oats, not instant oats.
  • The key to the lacy texture is the high sugar and butter content, which melts and spreads thin. Do not flatten the dough balls before baking.
  • If you want a chewier center, pull the cookies out right when the edges are golden. If you prefer them crisp throughout, bake for an extra minute until the center looks slightly darker.
  • These are excellent for gifting during the holidays; store them in an airtight container once fully cooled.

Nutrition

Find it online: https://kitchenslang.com/oatmeal-lace-cookies-perfectly-chewy-crispy/