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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