These Oatmeal Lace Cookies are considered a Southern delicacy, served at tea time. They are crispy around the edges and chewy in the center. Buttery and not too sweet, they are just right.
- 1 1/2 cups quick- cooking oats
- 2/3 cup packed brown sugar, I used light
- 1/3 cup real butter, melted
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons flour
- 1 egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Using a wooden spoon, mix all ingredients together in a large mixing bowl. You can use an electric mixer but it’s not necessary.
- Using a small cookie scoop, (about 1 tablespoon), drop mounds of cookie dough onto cookie sheet. Note, leave plenty of room, at least 3 inches, between cookies. They spread a lot. Don’t bake more than 6 per cookie sheet at a time. Use the back of a spoon and slightly flatten each mound of dough.
- Bake cookies until the edges are pretty brown and the tops are golden brown, 12-15 minutes. Remove from oven and allow cookies to rest on cookie sheet for about 2 minutes. Using a sharp metal spatula, carefully transfer cookies to a wire rack. Allow cookies to set until they become firm and crispy where you can pick them up without them falling apart.
- Store in an airtight container between wax paper.
- Cookies will stay fresh for up to 5 days.
- Yield depends on cookie size. I used a small cookie scoop (about 1 tablespoon) for each cookie.
- I baked 6 cookies on each cookie sheet. If you try to place more on a cookie sheet, they will run together.
- These cookies can also be drizzled with melted chocolate.