These Oatmeal Lace Cookies are considered a Southern delicacy, served at tea time. They are crispy around the edges and chewy in the center. Buttery and not too sweet, they are just right.
I was chatting on the phone with my sister the other day and she mentioned she had been craving these nostalgic Oatmeal Lace Cookies. Short story…by the time we ended our chat, I was craving them too. I hadn’t made these quick and easy cookies in several years.
These crisp and chewy cookies are a Southern delicacy commonly served at afternoon tea time in the South. Some recipes call for lots of butter, making these cookies paper like thin. Other recipes, like this one, call for less butter. The cookies are still pretty thin and have a perfect ratio of butter to sugar and oatmeal.
Let’s talk about the simplicity of these cookies in prep time and flavor. The ingredients get mixed together at the same time in one bowl. Quick and easy!! The flavor is simple… buttery, with vanilla. If you’re looking for a fancy oatmeal cookie flavored with cinnamon and raisins, this is not your cookie. These are your tea time simple but flavorful cookies.
The cookies get scooped onto a parchment paper lined cookie sheet, with lots of room left between them. They spread a lot!! They get slightly flattened with the back of a spoon before baking.
Can you see why these cookies are referred to as lace cookies?
Crispy on the edges and thin and chewy in the centers. The perfect cookie for coffee or tea!Print
- 1 1/2 cups quick- cooking oats
- 2/3 cup packed brown sugar, I used light
- 1/3 cup real butter, melted
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons flour
- 1 egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Using a wooden spoon, mix all ingredients together in a large mixing bowl. You can use an electric mixer but it’s not necessary.
- Using a small cookie scoop, (about 1 tablespoon), drop mounds of cookie dough onto cookie sheet. Note, leave plenty of room, at least 3 inches, between cookies. They spread a lot. Don’t bake more than 6 per cookie sheet at a time. Use the back of a spoon and slightly flatten each mound of dough.
- Bake cookies until the edges are pretty brown and the tops are golden brown, 12-15 minutes. Remove from oven and allow cookies to rest on cookie sheet for about 2 minutes. Using a sharp metal spatula, carefully transfer cookies to a wire rack. Allow cookies to set until they become firm and crispy where you can pick them up without them falling apart.
- Store in an airtight container between wax paper.
- Cookies will stay fresh for up to 5 days.
- Yield depends on cookie size. I used a small cookie scoop (about 1 tablespoon) for each cookie.
- I baked 6 cookies on each cookie sheet. If you try to place more on a cookie sheet, they will run together.
- These cookies can also be drizzled with melted chocolate.