Aunt Gail's Oatmeal Lace Cookies

Aunt Gail's Oatmeal Lace Cookies

Laura 0

"This recipe, from my great great Aunt Gail, is delicious!"

Ingredients {{adjustedServings}} servings 72 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
  3. Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.
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Reviews 96

  1. 115 Ratings


These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The first time I tried it, I had uni-cookie. It will also be soft-ish when you take it out of the oven, but will harden to a lovely texture when it cools. (I substituted half of the white sugar with brown sugar.)


I found it easier to drop 1/8tsp. of batter onto a foil covered baking sheet and skip the flattening instructions. Be sure to keep a careful eye on these, as they can burn really quickly. Overall a GREAT cookie!!


Yum! These were alot easier than I expected. I followed the recipe exactly, with the exception of substituting a bit of the flour with some oats I ground very fine with my coffee grinder. I just used my 1tsp measuring spoon to scoop out the dough onto the baking sheet. Even using the spoon I found that it didn't take much dough to vary the size of the cookie from about 2 1/2in to 3in in diameter. If you really want uniform cookies I suggest filling and leveling off the spoon size of your choice. Definitely leave the cookies on the pan for a few minutes to harden before moving them somewhere (like a cookie rack) they can cool completely. If you stack them warm they can stick, so beware! I used alum. foil, shiny side down, with a light spritz of canola on my pans and it worked like a charm. The foil made it easy to manipulate the cookies up without breaking them and the oil minimized sticking to the foil. I was even able to wipe off anything that had stuck, respray, and reuse my foil a few times before it tore and needed replaced. The cookies themselves are very delicate, crisp and tasty. They can get a bit crumbly around the edges, but I hope to remedy that when I sandwich them with a little chocolate later today. They definitely will benefit from it, both visually and taste-wise. My single batch made almost 7 dozen cookies, out of which I will get about 3-4dozen sandwiches (give or take some "sampling").