Description
A straightforward recipe for delicate oatmeal lace cookies that achieve crispy, golden edges and a satisfyingly chewy center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rolled oats (not instant)
- 1 cup shredded sweetened coconut (optional)
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Do not use silicone mats or grease the sheets.
- 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 shredded coconut, if using. The dough will be thick.
- Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them at least 3 inches apart because they spread significantly.
- Bake for 8 to 10 minutes, or until the edges are deep golden brown and the centers are set.
- Remove the sheets from the oven. Let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- For the best lace effect, use parchment paper; the dough needs to spread freely.
- Do not overbake; slightly underbaking keeps the center chewy.
- If you prefer a flatter cookie, slightly flatten the dough balls with the bottom of a glass before baking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 45
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
- Cholesterol: 25