Oatmeal lace cookies are thin, crisp, and delicious! They have just 6 simple ingredients including coconut for a sweet nutty taste. This recipe is so easy you just mix the dough and bake. They’re perfect for a tea party, an afternoon treat, or a cookie exchange party.
Easy Lacy Oatmeal Cookies
If you love the taste and texture of lace cookies but don’t like the extra step of melting butter and sugar on the stove, then you’re gonna love this recipe!
They’re similar to Florentine cookies but there are no nuts added. Instead I use sweetened flaked coconut to impart a nuttiness that enhances the flavor.
These cookies are thin, crispy and brittle, especially around the edges (my favorite part). And the taste is buttery, nutty, and lightly sweet.
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Why You’ll Love This Recipe
- This recipe takes less steps than other ones I’ve seen. You don’t have to melt butter and sugar on the stove. You can simply melt the butter in the microwave and use it to make the dough.
- The flavor and texture are *chef’s kiss* perfection! The combination of oatmeal, coconut and butter are magic.
- Lace cookies keep well so they are great as gifts. Take them for a hostess gift, or for teachers, neighbors and coworkers during the holiday. TIP: Put a stack of them in a wide mouth mason jar, or put them in a cellophane bag. Tie on a pretty ribbon.
- Serve them with a bowl of ice cream, or crumble them up and sprinkle them on top.
- They taste great with coffee, tea, milk or hot chocolate. Make them for a cookie swap party and serve with eggnog.
- Serve these year round for a tea party or add them to your dessert table for baby and bridal showers.
How to Make Oatmeal Lace Cookies
If you have a well stocked pantry, you may already have the 6 simple ingredients you need.
- 1 stick of unsalted butter, melted in the microwave
- Light corn syrup
- Old-fashioned oats
- Light brown sugar
- Sweetened flaked coconut
- All-purpose flour
As I mentioned above, most lace cookie recipes have a two step process. First you melt ingredients together on the stove, and then you combine it to make the dough before baking.
This recipe simply combines the dough like traditional cookies, and then bakes.
- Combine oats, brown sugar, coconut, and flour. Then add corn syrup and melted butter, and mix well until batter is moist throughout. The dough will be a bit crumbly though.
- Scoop and roll dough into small 1-inch balls and place 2 inches apart on baking sheet. They will spread as they cook.
- Do Not chill the dough or the cookies won’t spread out like they should.
- Line your baking sheet with parchment paper so the cookies don’t stick.
- Use a small cookie scoop for more uniform sizing. Get a heaping spoonful for each cookie.
- As you roll the dough balls, squeeze the dough together in your palm in order to hold its shape.
- Press the balls down slightly to flatten the dough, and bake for 8 to 10 minutes.
- Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack. They will crisp up as they cool.
- Add a light sprinkle of flake sea salt on top of the warm cookies for hint of that sweet and salty flavor combo.
Store the cookies covered at room temperature for up to a week. They will tend to soften slightly due to normal humidity in the air.
Freeze them in a freezer zipper bag for up to 3 months. Thaw at room temperature in less than an hour.
- You can drizzle or spread melted chocolate on one side of the cookies. Or you can dip half of the cookie in the chocolate and keep the other half plain.
- Spread melted chocolate or Nutella between 2 cookies to make a cookie sandwich.
- Use melted white chocolate as an alternative.
- Top each cookie with crushed pecans or sliced almonds before baking. They will “melt” into the cookies as they bake and spread out.
- 1 stick (1/2 cup) of unsalted butter, melted
- 3/4 Tablespoon Light Corn Syrup
- 1 cup old-fashioned oats, uncooked
- 1 cup light brown sugar, firmly packed
- 1 cup sweetened flaked coconut
- 1/2 cup all purpose flour
- Pre-heat oven to 350 degrees.
- Combine oats, brown sugar, coconut, and flour until well blended.
- Add corn syrup and melted butter, and mix well until batter is moist throughout.
- Scoop and roll dough into small balls and place 2 inches apart on baking sheet.
- Flatten dough balls with your palm, and bake for 8 to 10 minutes.
- Let cool slightly on baking sheet before transferring to cooling rack to cool completely.
I ended up getting a little bonus out of this project. The first batch I made I realized I only had 3/4 of a stick of butter but I had already gotten started. I decided to proceed with what I had which left the dough more crumbly than it would be otherwise. I rolled my cookies and baked them and had quite a bit of crumbly dough at the end that wouldn’t stick together.
I decided to just spread it all out on the baking pan and bake as usual. I ended up with this delicious crumb topping that was perfect over ice cream or eaten by the handful.