These Salty Oatmeal Lace Cookies are catch-you-off-guard good. They’re stop-you-in-your-tracks good. But I think what I adore so much about them is how sneaky they are about it. You don’t see it coming, that deliciousness. I mean, they’re kind of fugly looking, bless their hearts, what with their craggy, lopsided appearance and thin-as-can-be stature. But still. They’re absolutely wonderful, trust me. You just don’t know it until you casually grab one off the (towering) pile and sample it for yourself.
Over the past week, I’ve watched a handful of unassuming, unsuspecting bystanders – from my husband and my children, to a girlfriend of mine and a flock of neighborhood kids – do that exact thing: saunter into my kitchen, see pile o’ cookies, take one without really thinking much about it and in three … two … one …
“Ohhhhh wow. These are really, really good. What are these called again?” They literally stop in their actual tracks just to ponder the deliciousness of these skinny, crispy, brown, craggly cookies that now have their full attention.
Oh these ole’ things? They’re just my Salty Oatmeal Lace Cookies (or Lacey cookies, as I like to call them).
To add to their charm, they’re also really low-maintenance and just plain easy to make. Similar to say, a preacher cookie, we’ll assemble the dough (more like a batter, to be honest) in a saucepan on the stovetop and fortify it with sweet vanilla, dark brown sugar (you could use light), and an ingredient that I love to keep on hand for cookie making: oat flour. This isn’t a sponsored post or anything – I genuinely love oat flour and the nutty, toasty flavor it has over all-purpose, and I reach for it any time I make oatmeal cookies, streusel, crumble toppings for crisps and and the like, cakes, and even granola. You can get it just about anywhere now, and you’ll find it right in your usual baking aisle.
That said, please know that you can use all-purpose flour here instead, and it will work just as well – the cookies will still be as wonderful as I said they’d be, whether you double down on the oat factor or not.
If you do make these, I’d love to see them! Be sure to share on social media, and tag me. Seeing people make and love my recipes is truly a joy. It’s the reason I’m here, in fact. Happy baking, guys.
Salty Oatmeal Lace Cookies
1 cup (2 sticks) salted butter (you can sub unsalted)
2 1/4 cups dark brown sugar, packed
2 1/4 cups rolled oats
3 TBSP oat flour (you can sub all-purpose flour)
1 tsp salt
1 egg lightly beaten
2Â tsp vanilla extract
Flaky sea salt, for sprinkling (such as Maldon; optional)
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Ingredients
- Preheat your oven to 375 degrees F. Line two baking sheets with silicone baking mats or parchment paper.Â
- In a medium saucepan set over medium heat, melt the butter with the brown sugar. Once the butter is fully melted, turn off the heat and add the oats, oat flour, salt, egg, and vanilla. Stir until well-combined.Â
- Drop heaping teaspoon-sized (they will spread out dramatically) portions of the mixture onto your prepared baking sheets, making sure to allow at least 2 inches of space between each cookie. Don’t do more than 6 per pan, or they’ll likely run into each other.Â
- Bake for approximately 6 minutes, or until fully flattened and golden brown. Remove from the oven and sprinkle with a little flaky sea salt, if desired. Allow the cookies to cool right on the baking sheet for at least 5 minutes before transferring them to a cooling rack to cool completely.Â
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