Brown Sugar Oatmeal Lace Cookies

square crop of 3 cookies on a serving platter.

5 from 1 vote

Brown Sugar Oatmeal Lace Cookies

Brown Sugar Oatmeal Lace Cookies are a flourless old-fashioned type of cookie that you might find in an old church cookbook. They’re crisp, delicate, buttery, and delicious.

Course cookies, Dessert

Cuisine American

Keyword brown sugar, lace, oatmeal

Prep Time 5

Cook Time 24

Total Time 29

Servings cookies

Calories 110kcal

Author Debi

Ingredients

2½ cups rolled oats
1 cup brown sugar
2 teaspoons baking powder
½ cup melted salted butter
1 egg beaten

Instructions

Preheat oven to 350° F.
Prepare baking sheets by lining with parchment paper or silicone baking mat. The cookies will need to be baked in batches, so you’ll want a few baking sheets. Though it’s ok to put these cookies on slightly warm baking sheets as you bake additional batches.
Add the oats, sugar, and baking powder to a medium bowl and mix. Add the melted butter to the dry ingredients and mix. Add the egg. Mix well into a thick batter.
Scoop a tablespoon sized spoonful onto the prepared baking sheet. Flatten them a little. Give them 2 inches of space between each other because they spread quite a bit.
Bake for 8-10 minutes, until the edges of the cookies start to turn dark golden brown. They "melt" and become quite flat and lacy-looking and crispy.
Remove from the oven, but let them cool on the pan for a couple of minutes, then slide the pan out from under the parchment paper, leaving the paper and the cookies on the cooling rack. Let them cool about 15-20 minutes, or until completely cool.
Carefully peel the parchment paper off of the back of the cookies, or use a spatula to move them to a cooling rack.

Notes

They’re fragile, and will often break— that is OK, because you can use the broken bits of deliciousness as crumble to throw on top of ice cream, cake, or cupcakes. It's so good, you might want to just smash them up and do that anyway.

The dough can be made up to 4 days in advance and stored in the fridge until you’re ready to make them.

The dough can also be frozen for longer storage. Drop the spoonful dollops on a parchment paper lined baking sheet, and place it, covered with plastic wrap, in the freezer for about an hour or until frozen. The dough mounds can then be placed in a freezer safe ziptop bag and stored in the freezer until ready to bake. When you’re ready to bake them, just place the frozen dough balls (no need to defrost), 2-inches apart on a parchment paper lined baking sheet. Bake as directed, but adding a couple of minutes to the time.

To store leftover baked cookies, place them in an airtight container with parchment paper between the layers of cookies, and at room temperature for about a week. They do soften a bit and are less crispy as they sit. Baked cookies can also be stored in the freezer in an airtight container for up to 3 months.

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