Lacy Oatmeal Cookies85 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 55 min
“This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate.” - by Pookie
Original recipe yields 4 dozen
- Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
- In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
- Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Amount Per Serving (48 total)
- 44 cal
- 2.1 g
- 5.9 g
Based on a 2,000 calorie diet
Reviews (85)Rate This Recipe
"Wow! If you want to impress your friends and family, make these cookies. Here's what I did: I followed the recipe precisely. I used a 1 teaspoon measuring spoon and made sure I just put a teaspoon..." See more for each cookie. I actually wound up making 58 cookies from this recipe. Then I melted semi-sweet chocolate chips and spread the chocolate on the flat side of a cookie and put another cookie on top. They turned out very elegant - better than a Pepperidge Farm cookie. Of course, your using two of these cookies to make one big cookie, but it's worth it! I recommend that you use a Silpat baking sheet (I have two). Let the cookies cool well before you take them off the sheet. Cool on wax paper before putting the choclate on them. I am going to use this recipe for special occasions. Your family will think you've attending a french culinary school!"
"These are great! Followed recipe as written except I didn't cream the sugar and butter...I combined the dry ingredients and then I added the wet ingredients and mixed everything together. And I used..." See more regular rolled oats instead of quick-cooking. I patted down the balls a bit with my fingers before baking them to ensure even baking. I baked them on ungreased silicon mats and they popped right off when I peeled the mat off the pan. They are very sweet - sort of like a very crunchy sugar cookie. Very tasty when sandwiched with whipped cream between two cookies! "
"These cookies look and taste fantastic. I followed the recipe exactly and my only suggestion is to watch them very closely as they bake. I burned the first batch (typical for me), then I overcompensa..." See moreted and undercooked the second batch (again pretty typical) but for the third batch, i kept my face pressed against the oven window and alas, the perfect cookie! Okay, so maybe you don't need to press your face into hot glass but these cookies do seem to go from undercooked to overcooked in about 30 seconds and it may be just because my brain wa too warm but it seemed like each batch took a different amount of time. Just watch close is all i'm saying. Lol"
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